Mojo Pork

Menu Part: 
Cuisine Type: 

A hearty meal featuring marinated pork. The combination of spices are mellowed by the addition of the orange juice. This is truly good comfort food.


3⁄4 cup diced yellow onion
4 cloves garlic, chopped
1⁄2 bunch cilantro, chopped
2 tbsp. dried oregano
1 tsp. ground cumin
1 tsp. ground coriander
1 tbsp. ground orange zest
1 tbsp. ground lime zest
Salt and pepper, to taste
1⁄2 cup fresh orange juice
1⁄2 cup fresh lime juice
1 cup olive oil
4 pieces pork tenderloin (2 to 3 lb. total)
Black bean salsa and cumin aïoli


1. Pulse onion, garlic, cilantro, oregano, cumin, and coriander in food processor. Add zest and salt and pepper; pulse to combine. Gradually add orange and lime juice; process 2 min. Slowly add olive oil.

2. Add tenderloins to marinade; refrigerate 4 to 24 hr.

3. Drain tenderloins. Grill, covered, over med.-high heat until temperature reaches 140°F., turning and brushing with marinade.

4. Remove; let rest 10 min. Slice and serve with salsa and aïoli.

More From FoodService Director

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

FSD Resources