Recently I have seen several people on the Big Green Egg Facebook Group cook Roy Choi’s Mojo-Marinated Pork Shoulder recipe. The pictures they have posted look amazing and after reading the recipe the flavor profile was something I really wanted to try. I picked up all the fresh ingredients that went in to this Mojo-marinade and then tried to find a small boneless pork shoulder. Unfortunately, I was not able to find the cut of meat called for in this recipe so I did my best to improvise! Now sit back, grab a glass of your favorite Pinot, and enjoy this post for Big Green Egg Mojo Pork Tenderloin.
Big Green Egg Mojo Pork Tenderloin
The marinade is packed with super fresh ingredients. Don’t shortcut and ensure you get the whole, fresh, ingredients for this recipe. You will be glad you did.
Olive oil, oranges, limes, cilantro, mint, oregano, garlic, cumin, salt and pepper all go in to the Mojo-marinade.
Once you have chopped, juiced, and combined the ingredients the Mojo-marinade looks like this.
Place the trimmed pork (I ended up using tenderloins) in the marinade and refrigerate overnight.
Pull the pork out of the marinade and let it come up to room temperature.
Preheat the Big Green Egg to 400° using direct heat and a raised cooking surface.
Grill the tenderloin for 5 minutes per side until you get all 4 sides cooked. Once the meat measures 140° pull the pork tenderloin off the BGE.
Let the tenderloin rest 10 minutes then slice and serve. I served this dish with a sweet potato hash and a chili lime aioli.
- ¾ c olive oil
- 1 c lightly packed cilantro, finely chopped
- 1 Tbls finely grated orange zest
- ¾ c fresh orange juice
- ½ c fresh lime juice
- ¼ c lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 Tbls minced oregano
- 2 Tsp ground cumin
- Kosher salt
- 3 Lbs Pork Tenderloin
- Trim the silver skin form the pork tenderloin
- Mix all the ingredients together to form the Mojo marinade
- Add the marinade and the tenderloin to a large Ziploc bag and put in fridge overnight
- Preheat the BGE to 400°
- Pull the tenderloin from the marinade and let come up to room temperature
- Place the tenderloin on a raised grid using direct heat
- cook for 5 minutes per side turning the tenderloin ¼ each 5 minutes to cook evenly
- After 20 minutes (or when the pork measures 140°) pull the pork from the BGE
- Let rest for 10 minutes
- Slice and service