Oven-baked pork tenderloin with mojo rojo

Ingredients

• 1pork tenderloin
• to tastemojo rojo
• 2potatoes
• to tastesalt
• to tasteolive oil

Instructions

1. 1

   Marinate the pork

   Put the pork tenderloin in a dish and coat it with mojo rojo. Leave it to marinate for about 2–3 hours, reserving a little mojo for serving.

2. 2

   Sear the tenderloin

   Heat a little olive oil in a frying pan and cook the tenderloin briefly on both sides to seal the surface.

3. 3

   Prepare the potatoes

   Wash the potatoes and cut them into wedges. Arrange them in an ovenproof dish, season with salt and drizzle with olive oil. Bake in a preheated oven at 180°C.

4. 4

   Bake and rest

   After the potatoes have baked for 30 minutes, put the dish with the tenderloin in the oven as well. Bake for a further 15 minutes, until the potatoes begin to turn golden. Remove both dishes from the oven and leave them to rest for a few minutes.

5. 5

   Slice and serve

   Cut the tenderloin into slices and serve it with the baked potatoes. Spoon over the reserved mojo rojo and finish with a few flakes of salt.

What is pork tenderloin with mojo rojo?

Mojo rojo is a red sauce associated with the Canary Islands, commonly served with potatoes and other savoury dishes. Here, it flavours pork tenderloin before the meat is seared and finished in the oven.

The version is simple: the marinade brings a punchy, savoury contrast to mild pork, while oven-baked potato wedges make it a complete meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 815 calories, 42g protein, 23g carbs, 62g fat.

The potatoes provide most of the carbohydrates, while the pork supplies much of the protein. Olive oil and mojo rojo contribute fat; serve the dish with a generous portion of vegetables or salad to round out the plate.

The mojo marinade

Marinating time: leave the pork coated for about 2–3 hours so the sauce has time to flavour the surface. Keep a little mojo separate for serving rather than using all of it in the marinade.

Amount: the recipe does not specify a quantity, so use enough to coat the tenderloin without letting it sit in a deep pool.

Searing before baking

Hot pan: briefly cook the tenderloin on both sides in a little olive oil. This step colours the outside before the pork goes into the oven; it is not intended to cook it through.

Handle the meat gently when turning it so the coating stays in place. If the mojo begins to catch in the pan, move the pork rather than leaving it to scorch.

Getting the potatoes right

Even wedges: cut the potatoes into pieces of similar size so they have a better chance of baking at the same rate. Season and oil them in their ovenproof dish before baking.

Timing: start the potatoes first at 180°C. Add the tenderloin after 30 minutes, then bake both for 15 minutes more, until the potatoes begin to turn golden.

Resting and checking the pork

Resting: leave the pork and potatoes for a few minutes after taking them out of the oven. This gives the meat a short pause before slicing and serving.

The recipe gives the baking time but no internal temperature. If checking doneness with a thermometer, follow your thermometer’s guidance for pork and check the thickest part.

Serving the dish

Slice the tenderloin across its length and arrange it alongside the wedges. Drizzle with the reserved mojo and add a few flakes of salt just before serving.

A simple green salad or lightly cooked vegetables can add freshness alongside the rich sauce and potatoes.

Recipe notes & tips

• Reserve the serving mojo before it comes into contact with raw pork.
• Preheat the oven to 180°C before putting the potatoes in.
• Cut the potatoes into similarly sized wedges for more even baking.
• Sear the tenderloin briefly on each side rather than trying to cook it through in the pan.
• Rest the pork for a few minutes before slicing so it is easier to serve neatly.

Variations

• Add garlic: rub the potato wedges with finely chopped garlic before baking.
• Use sweet potatoes: cut them into wedges and bake them as the potato accompaniment.
• Add herbs: scatter rosemary over the potatoes before they go into the oven.
• Serve with salad: add crisp leaves dressed simply with olive oil and vinegar.
• Make it milder: serve extra mojo on the side so each person can choose how much to add.

Common mistakes to avoid

• Skipping the marinade: coat the tenderloin and leave it for 2–3 hours as directed.
• Cutting uneven wedges: make the pieces a similar size so they bake more evenly.
• Crowding the potatoes: spread them out in the ovenproof dish rather than piling them up.
• Over-searing the pork: cook it only briefly on both sides before transferring it to the oven.
• Slicing straight away: rest the pork for a few minutes after baking before cutting it.

How to store

Store leftover pork and potatoes in a covered container in the fridge and use within 3–4 days. Reheat until piping hot, in the oven or microwave; keep any reserved mojo separate until serving.

Frequently asked questions