Active Time

　　30 minutes

　　Total Time

　　35 minutes

　　

Ingredients

Makes 4 servings

　　2 juice oranges

　　4 garlic cloves, minced

　　3 tablespoons olive oil

　　1 teaspoon dried oregano, crumbled

　　2 (3/4-lb) pork tenderloins

　　

Step 1

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.

　　

Step 2

Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.

　　

Step 3

Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.

　　

Step 4

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.

　　

Step 5

Serve pork drizzled with mojo sauce.