Cuban Mojo Pork with Roasted Sweet Potatoes

Name: Cuban Mojo Pork with Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Cuban
Ingredients: 1.5 pound pork tenderloin (sliced into 1-inch medallions); 2 sweet potatoes (peeled and diced into 1/2-inch cubes); 2 zucchinis (sliced into half-moons); 2 tablespoon avocado oil; 0.5 cup orange juice; 2 tablespoon lime juice; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1.25 teaspoon salt; 0.25 cup fresh cilantro (chopped)

Seared pork tenderloin medallions basted in a tangy citrus-herb mojo sauce, paired with roasted sweet potato cubes and tender zucchini.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 3
Cuisine: Cuban
Difficulty: Easy
Cost: $4.31/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound pork tenderloin (sliced into 1-inch medallions)
2 sweet potatoes (peeled and diced into 1/2-inch cubes)
2 zucchinis (sliced into half-moons)
2 tablespoon avocado oil
0.5 cup orange juice
2 tablespoon lime juice
1 teaspoon dried oregano
1 teaspoon ground cumin
1.25 teaspoon salt
0.25 cup fresh cilantro (chopped)

Instructions

Preheat oven to 425 degrees F. Toss diced sweet potatoes on a large baking sheet with 1 tablespoon of avocado oil and 1/2 teaspoon of salt. Roast for 20 minutes, stirring halfway through, until edges are golden and tender.
In a small bowl, whisk together orange juice, lime juice, dried oregano, ground cumin, and 1/4 teaspoon of salt to make the citrus mojo sauce.
Season pork tenderloin medallions on both sides with the remaining 1/2 teaspoon salt. Heat the remaining 1 tablespoon avocado oil in a large skillet over medium-high heat. Add pork medallions and sear for 3 to 4 minutes per side until browned and cooked through to an internal temperature of 145 degrees F. Transfer pork to a plate to rest.
Add sliced zucchini and the prepared citrus mojo sauce to the skillet over medium heat. Simmer for 4 to 5 minutes until zucchini is tender and sauce has reduced slightly.
Divide roasted sweet potatoes and sautéed zucchini among plates. Arrange pork medallions on top, spoon warm citrus pan juices over the meat, and scatter fresh cilantro over everything.

Notes

Be sure not to overcook the pork medallions so they remain succulent and tender.

Nutrition (per serving)

Calories: 469
Protein: 49.8 g
Carbohydrates: 30.2 g
Fat: 17.6 g
Fiber: 4.9 g
Sodium: 1166 mg
Saturated Fat: 4.4 g
Sugar: 11.1 g
Cholesterol: 150 mg