Cullen's Cuban Tenderloin With Pineapple Mojo
1 x habanero or scotch bonnet pepper, seeded, finely, chopped
1 x pineapple, diced into 1/4 inch cubes
3/4 cup red onion, finely, diced
1 x yellow pepper, diced
6 bn green onion, thinly, sliced
1/2 cup chopped cilantro
1/4 cup pineapple, juice
1 x salt and pepper
1/4 cup olive oil
Pork Tenderloin
2 x 3/4 lb. each pork, tenderloin, silver skin removed
3 tbl olive oil
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh thyme
1 x salt and pepper
4 x garlic, cloves, quartered
Method :
Mix all ingredients for mojo into a non-reactive bowl. Cover and leave for 24
hours. Adjust seasoning.
Pork Tenderloin:
Preheat oven to 500 degrees F.
Mix olive oil, herbs and salt and pepper together in a small bowl. Set aside.
Poke holes into each tenderloin with a knife. Sprinkle inside holes with salt
and pepper. Insert one quartered garlic piece into each hole. Squeeze skin with
fingers to close holes.
Rub herb mixture onto tenderloins.
Place in an oiled roasting pan. Bake for 6 minutes then lower heat to 450
degrees F. and bake 7 to 8 minutes longer.