Chef Bud's Pork Tenderloin

Recipe courtesy of Chef Bud Thomas



1/2 cup extra virgin olive oil
2 TBSP garlic, minced
1/2 tsp cumin, toasted and ground
1/2 cup orange juice
1/4 cup lime juice
1 tsp salt
1/2 tsp black pepper, ground

Heat the olive oil, garlic and cumin over medium heat until fragrant, about 5 minutes. Add remaining ingredients and bring to a simmer. Remove from heat and let sauce cool to room temperature.


Preheat grill with lid closed and all burners on high until very hot. Scrape grill clean.
Rub pork with 2 TBSP of Cuban Mojo Sauce.
Grill pork for 3 minutes on four sides, until thickest part reaches 145^(0).
Place pork on plate, tent with foil and let rest for 5 minutes.
Slice pork into 1/2 inch slices and serve.


6 each small wooden skewers
1 each red, orange and gold pepper
1 each red onion
10 each crimini mushrooms
10 each small potatoes
6 each serrano chilies
3 each limes, cut in half
10 each tomatoes, cherry

Soak skewers in warm water.
Boil potatoes until just fork tender about 10 minutes.
Wash all veggies except mushrooms in cold water.
Brush any dirt off mushrooms with pastry brush.
Cut peppers and red onion into 1 inch squares (the same size as the tomatoes).
Build skewers with alternating colored veggies.
Brush skewered veggies with 3 TBSP of Mojo Sauce.
Grill for 5 minutes on each side (until they just begin to blacken a bit).


Serves 4-6