This recipe for Sheet Pan Cuban Mojo Pork with Bell Peppers offers an enticing taste of Cuban cuisine with its vibrant flavors. The pork, marinated in a refreshing blend of citrus juices, garlic, and spices, is roasted to juicy delectability alongside sweet bell peppers. The harmonious mix of tangy and savory elements ensures this dish is appreciated on any table. With straightforward preparation and minimal cleanup, it’s a practical choice for busy weeknights or easygoing gatherings. Serve the succulent pork and peppers over rice or with warm tortillas for a fulfilling and enjoyable meal.

Ingredients

• 1 1/2 pounds pork tenderloin, trimmed
• 1/3 cup orange juice
• 1/4 cup lime juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 2 whole bell peppers, red and yellow, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, paprika, and oregano.
3. Place the pork tenderloin in a resealable bag and pour the marinade over it. Seal the bag and marinate in the refrigerator for at least 30 minutes.
4. Line a baking sheet with foil. Arrange the marinated pork and sliced bell peppers on the sheet. Sprinkle lightly with salt and pepper.
5. Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
6. Remove from the oven and let the pork rest for 5 minutes before slicing.
7. Serve the sliced pork with the roasted bell peppers.

Keywords: Citrus, Marinade, Roasted, Pork, Main Course

Spice Rack: Garlic, Cumin, Paprika, Oregano

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