Entrée

Skillet Mojo Pork Tenderloin, Garlic-Citrus Pan Sauce

Name: Skillet Mojo Pork Tenderloin, Garlic-Citrus Pan Sauce
Total time: 35 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.5 lb pork tenderloin; 6 clove garlic; 0.5 cup orange juice; 3 tbsp lime juice; 1 tsp dried oregano; 0.5 tsp ground cumin; 2 tbsp olive oil; 2 tbsp butter; 1 tsp salt; 0.5 tsp black pepper

Seared pork tenderloin bathed in a garlicky orange-lime pan sauce, built right in the searing skillet.

Seared pork tenderloin medallions coated in a glossy garlic-citrus pan sauce in a cast iron skillet

Active20 min

Total35 min

Dishes1

Per serving$4.25

pork
citrus
skillet
weeknight
one-pan

Ingredients · 4 servings

1.5 lb	pork tenderloin
6 clove	garlic grow it ↗
0.5 cup	orange juice
3 tbsp	lime juice
1 tsp	dried oregano grow it ↗ · pantry
0.5 tsp	ground cumin · pantry
2 tbsp	olive oil · pantry
2 tbsp	butter · pantry
1 tsp	salt · pantry
0.5 tsp	black pepper · pantry

Method

The chef moveDeglazing the fond with citrus and garlic to build a mojo-style pan sauce instead of using a bottled marinade

Pat pork medallions dry and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high until shimmering. Sear pork in a single layer, 3-4 minutes per side, until deeply browned and internal temp hits 145°F. Transfer to a plate.
Lower heat to medium. Add garlic to the same skillet and cook 30 seconds until fragrant, scraping up any browned bits.
Pour in orange juice and lime juice, add oregano and cumin, and simmer 2-3 minutes until reduced by about a third.
Swirl in butter until the sauce turns glossy and slightly thickened.
Return pork and any collected juices to the skillet, spoon sauce over the top, and let rest 3 minutes off heat before serving.

Nutrition · per serving

Calories290

Protein28g

Fat18g

Carbs6g

Fiber1g

Sodium640mg

Estimated from this recipe's ingredients, not lab-measured — not a substitute for professional dietary advice.

The Why · No Anecdotes

The science, not a story about my childhood.

Why does citrus juice make a good base for this pan sauce instead of just stock?

Citric acid brightens and cuts through the richness of the fond and butter, and its acidity balances the fat so the sauce doesn't taste greasy — the same fat-to-acid logic behind any vinaigrette.

What's happening when you scrape up the browned bits after searing?

Those browned bits (fond) are concentrated proteins and sugars caramelized during the Maillard reaction. Liquid dissolves them back into the sauce, carrying deep roasted flavor that the meat alone left behind in the pan.

Why sear pork tenderloin to 145°F instead of well-done?

Whole cuts of pork are safe at 145°F / 63°C after a 3-minute rest — trichinella risk in commercial pork is essentially eliminated at this temp, and stopping here keeps the meat juicy instead of dry and gray.

Suggested sides — swap freely