Cuban Grilled Mojito Pork Tenderloins

Cuban Grilled Mojito Pork Tenderloins

Grilled mojito pork tenderloins – perfect for Cuban cuisine that are ready in about an hour’s time.

Prep Time



Total Time






cup packed light brown sugar
cup fresh mint leaves
tablespoons salt (preferably non-iodized)
cups cold water
cup white rum
cup lime juice
pork tenderloins (1 lb each)
tablespoon vegetable oil
Dry Rub
tablespoons cumin seed
tablespoons coriander seed
teaspoons packed light brown sugar
teaspoon ground mustard
  1. In medium metal bowl, mix 1/2 cup brown sugar, the mint and salt. Use handle of wooden spoon to crush mint into the brown sugar and salt. You are bruising (or muddling) the leaves to release flavor. When mint is fragrant and leaves are slightly crushed, add cold water, rum and lime juice. Stir well to dissolve salt and sugar.
  2. Pour mint marinade into 1-gallon resealable plastic food-storage bag. Add pork and seal bag. Refrigerate at least 30 minutes but no longer than 8 hours.
  3. Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
  4. Meanwhile, in 8-inch skillet, heat cumin and coriander seed over medium heat 3 minutes, stirring constantly, until fragrant (you are dry-roasting the spices, so there is no need for oil). Remove seed from skillet to a plate and cool completely. (If left in skillet, seed will continue to cook and may burn.)
  5. In spice or coffee grinder (used for grinding spices only), grind roasted seed, brown sugar and mustard to a fine powder. (If you don’t have a grinder, place seed in resealable plastic food-storage bag and pound with flat side of meat mallet; mixture will be not as finely ground but will still be delicious.)
  6. Remove pork from marinade and pat dry with paper towels. Rub pork with oil and coat each with half of the dry rub.
  7. Grill pork covered about 20 minutes, turning to brown all sides. Remove pork from grill when still slightly pink in center and meat thermometer inserted in center reads 155°F. Allow pork to rest 5 minutes (temperature will continue to rise to 160°F). Slice pork to serve. (To broil, line broiler pan with foil. Spray broiler rack with cooking spray or brush with oil. Broil pork 4 to 5 inches from heat as directed above.)
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Herb How-To What is the difference between an herb and a spice? Herbs are generally leaves and come from subtropical or non-tropical plants (basil, rosemary or thyme, for example). Spices include just about everything else that is not a leaf: roots (ginger), flower buds (cloves), bark (cinnamon) and seeds (nutmeg). Spice preparation usually includes some form of grating or grinding. Herbs, especially fresh ones, need a lighter approach. Once the leaves of fresh herbs are damaged (crushed, sliced or torn) they begin to break down and release flavor. For this reason, add fresh herbs toward the end of cooking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 660mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 33g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 5 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.