Sheet Pan Cuban Mojo Pork with Bell Peppers

Ingredients

• 1 1/2 pounds pork tenderloin
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 5 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. 1

   In a bowl or zip-top bag, whisk together orange juice, lime juice, 2 tablespoons olive oil, garlic, oregano, cumin, salt, and pepper.

2. 2

   Add the pork tenderloin to the marinade, turning to coat completely. Cover and refrigerate.

3. 3

   Preheat the oven to 425°F. Line a 9x13-inch sheet pan with foil or parchment for easy cleanup.

4. 4

   Toss the sliced bell peppers and red onion with 1 tablespoon olive oil on the sheet pan, spreading them to the edges.

5. 5

   Remove the pork from the marinade, letting excess drip off, and place it in the center of the sheet pan, nestled among the vegetables. Discard the used marinade.

6. 6

   Roast until the pork reaches an internal temperature of 145°F and the vegetables are tender and lightly charred at the edges, stirring the vegetables once halfway through.

   30:00 · Roast pork and peppers
7. 7

   Transfer the pork to a cutting board and let it rest before slicing.

   5:00 · Rest pork
8. 8

   Slice the pork against the grain and arrange with the roasted peppers and onions. Sprinkle with chopped cilantro and serve with lime wedges.