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Mastering a vibrant, citrus-forward profile is the secret to transforming a lean cut of meat into a backyard masterpiece. While many pitmasters use Roy Choi’s legendary Mojo-Marinated Pork Shoulder as a starting point, adapting those bold flavors for the grill requires a specific touch. By utilizing the fresh ingredients from Chef Choi’s recipe and applying them to a quicker-cooking cut, you create a meal that balances intense garlic and herb notes with the perfect amount of smoke. This process provides a bright, acidic punch that cuts through the natural richness of the pork, resulting in a Big Green Egg Mojo Pork Tenderloin that truly shines.
The magic of this dish lies in the combination of fresh mint, cilantro, and orange juice working in harmony with the high-heat capabilities of the Big Green Egg. Because a tenderloin is much leaner than a shoulder, your technique must focus on a fast sear and a precise internal temperature to keep the meat juicy. Using the original Mojo flavor profile as inspiration allows you to bring a touch of Cuban-inspired street food to your own patio. This technique ensures every bite is infused with the zesty, aromatic essence of the marinade while maintaining the tender texture of the pork. Now sit back, grab a glass of your favorite Pinot, and enjoy this post for Big Green Egg Mojo Pork Tenderloin: A Zesty Citrus Marinade Guide.
Table of Contents
- The Mojo Marinade Ingredients
- Step 1: Mixing the Mojo Marinade
- Step 2: Meat Prep and Marinating
- Step 3: Tempering After 24 Hours
- Step 4: Big Green Egg Setup and Temperature Control
- Step 5: Grilling and Carryover Cooking
- Step 6: Slicing and Serving
- Big Green Egg Mojo Pork Tenderloin: A Zesty Citrus Marinade Guide Recipe
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The Mojo Marinade Ingredients
Selecting high-quality, vibrant components is the only way to achieve the authentic depth of flavor this dish requires. By using whole, fresh ingredients instead of bottled substitutes, you ensure the bright acidity of the citrus and the earthiness of the herbs remain front and center. This process provides a complex foundation that elevates the pork tenderloin from a simple weeknight meal to a professional-grade feast. You will be glad you took the extra time to hand-press your juice and chop your herbs when you taste the final result.
Gather the following items to create the signature Mojo flavor profile:
- Extra Virgin Olive Oil
- Fresh Navel Oranges (zested and juiced)
- Fresh Limes (zested and juiced)
- Fresh Cilantro (finely chopped)
- Fresh Mint Leaves (finely chopped)
- Fresh Oregano (minced)
- Fresh Garlic Cloves (smashed and minced)
- Ground Cumin
- Kosher Salt
- Coarse Black Pepper
While it may be tempting to use dried herbs, the fresh mint and cilantro are essential for providing that signature Cuban-inspired aroma. Because the acidity of the citrus begins to work on the meat immediately, using fresh juice ensures the marinade remains potent and bright. Once you have prepped these ingredients, you are ready to build the flavor base that makes this Big Green Egg Mojo Pork Tenderloin so memorable.
Step 1: Mixing the Mojo Marinade
Creating a cohesive flavor profile requires more than just tossing items into a bowl. By whisking the olive oil into the citrus juices and herbs, you emulsify the mixture to ensure the pork receives a consistent coating. This process provides a perfectly balanced marinade where the garlic and cumin can bloom within the acidic bright notes of the orange and lime. You should notice a vibrant, green-flecked liquid that smells incredibly fresh and aromatic.
Once you have chopped, juiced, and combined the ingredients, the Mojo marinade should look like a rich, herb-heavy dressing. You should see the bits of fresh mint and cilantro suspended in the oil and juice mixture. While the scent of the garlic is strong, the sweetness of the navel oranges creates a mellow finish that rounds out the profile. Because this marinade contains so much fresh citrus, it will act as both a flavoring agent and a natural tenderizer for the meat. Once your marinade reaches this stage, you are ready to introduce the pork tenderloins to the mixture.
Step 2: Meat Prep and Marinating
Choosing the right cut is essential for ensuring the Mojo flavors translate perfectly to the Big Green Egg. While the original inspiration used a pork shoulder, the pork tenderloin is a fantastic choice for a quicker, more elegant meal. By trimming any excess silver skin or loose fat from the meat, you ensure the marinade can penetrate the surface of the pork directly. This process provides a lean, tender result that remains incredibly juicy when cooked over high-quality lump charcoal.
[Image showing trimmed pork tenderloins being placed into a container of marinade]
Place the trimmed pork tenderloins into a large resealable bag or a shallow glass dish and pour the Mojo mixture over the top. You should turn the meat several times to ensure the herb and citrus blend coats every inch of the surface. While some recipes call for a short soak, I recommend that you refrigerate the pork overnight for the best results. Because the tenderloin is a smaller cut, the long marinating time allows the garlic and cumin to deeply infuse the center of the meat. Once the pork has rested in the fridge, you will be ready to set up your EGG for a flavorful cook.
Step 3: Tempering After 24 Hours
Bringing your meat to the proper temperature before it hits the grate is a fundamental step for any professional pitmaster. By pulling the pork out of the marinade exactly 24 hours later, you ensure the muscle fibers relax after their long soak in the refrigerator. This process provides a more even cook and prevents the exterior from charring before the center reaches your target temperature. You should always prioritize this step to achieve that perfect edge-to-edge tenderness in your Big Green Egg Mojo Pork Tenderloin.
Allow the pork to come up to room temperature for approximately 30 to 45 minutes before you begin the grilling process. You should notice the vibrant herbs clinging to the surface of the meat after the full day of marinating. While it might be tempting to go straight from the fridge to the fire, the cold center of the meat will often result in a tough finished product. Because the tenderloin is a delicate cut, tempering it allows the heat of the Big Green Egg to penetrate the meat more gently. Once the pork no longer feels cold to the touch, you are ready to move toward the charcoal.
Step 4: Big Green Egg Setup and Temperature Control
Achieving a perfect sear while maintaining a juicy interior requires a specific thermal configuration. By preheating your Big Green Egg to 400°F using a direct heat setup, you create the ideal environment for the sugars in the citrus marinade to caramelize. This process provides that signature crust without overcooking the lean center of the pork. You should ensure your lump charcoal is burning clean and the temperature is stabilized before you place the meat on the grate.
For this specific cook, you should utilize a raised cooking surface to keep the tenderloins further away from the hot coals. While I am using an older, off-brand grill grate for this raised direct method in these original photos, modern users have a much better option. Because the Big Green Egg EGGspander System is now available, you can easily achieve this height for a more controlled grilling experience. This technique ensures the radiant heat cooks the pork evenly while preventing the delicate fresh herbs in the Mojo marinade from burning. Once your dome thermometer holds steady at 400°F, you are ready to begin the final phase of the cook.
Step 5: Grilling and Carryover Cooking
Executing a precise cook time is the final hurdle to ensuring your pork remains succulent and flavorful. By grilling the tenderloin for 5 minutes per side, you develop a beautiful char on all four sides of the meat. This process provides a consistent exterior texture while allowing the internal temperature to rise steadily. You should monitor the progress closely to ensure the sugars in the citrus marinade do not cross the line from caramelized to scorched.
Use a reliable instant-read thermometer to check the center of the thickest part of the meat. Once the internal temperature measures 140°F, pull the pork tenderloin off the Big Green Egg immediately. While some older guidelines suggest higher temperatures, pulling at this stage is the professional secret to a perfect result. Because of carryover cooking, the internal temperature will continue to rise approximately five degrees as the meat rests. This technique ensures you hit the ideal 145°F mark, resulting in a tender, slightly blushing center that captures the essence of the Mojo flavors.
Step 6: Slicing and Serving
Allowing the meat to settle after it leaves the heat is the final step in preserving all those vibrant citrus juices. By letting the tenderloin rest for 10 minutes before you make your first cut, you ensure the internal moisture redistributes throughout the muscle fibers. This process provides a much juicier slice and prevents the flavorful Mojo essence from running out onto your cutting board. You should use a sharp carving knife to produce clean, even medallions that showcase the beautiful texture of the pork.
Once the rest period is complete, slice the pork into thick rounds and prepare to plate your masterpiece. You should serve this dish with complementary sides that balance the acidity of the citrus marinade. While there are many options, I served this specific meal with a savory sweet potato hash and a zesty chili lime aioli. Because the sweet potatoes offer a natural sugar content, they provide a perfect counterpoint to the garlic and herb notes of the pork. Once you add a drizzle of the aioli for a creamy heat, you have a complete Big Green Egg feast that will impress any guest.
Big Green Egg Mojo Pork Tenderloin: A Zesty Citrus Marinade Guide
Ingredients
Meat:
- 3 pounds Pork Tenderloin
Marinade:
- 3/4 cup olive oil
- 1 cup lightly packed cilantro, finely chopped
- 1 tbsp finely grated orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 cloves garlic , minced
- 1 tbsp minced oregano
- 2 tbsp ground cumin
- 1 tsp Kosher salt
- 1/2 tsp Pepper
Instructions
- Trim the silver skin form the pork tenderloin
- Mix all the marinade ingredients together to form the Mojo marinade
- Add the marinade and the tenderloin to a large Ziploc bag and put in fridge overnight
- next day, preheat the BGE to 400° setup for raised direct grilling
- 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 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the yellow sauce drizzled on top?
A chili & lime aioli
Thanks!!
You’re welcome
looks awesome. do you have a recipe for the aioli
I made it up so going on memory here… but something like this…
1 lime juice (and zest, about 3-4 teaspoons of juice and 1 teaspoon zest)
3/4 cup mayonnaise
1 tablespoon chipotle peppers in adobo sauce (canned)
3 dashes Tabasco Sauce
salt
pepper
Thank you! This was meal a huge hit !
this mojo pork tenderloin looks awesome! I’m interested in knowing where to find the two tiered cast iron grill grates. can you share a link? thanks.
I got them from a company named Ceramic Grill Works. However, Big Green Egg has their own version now called the EGGspander.