Air Fryer Mojo Pork Tenderloin

Name: Air Fryer Mojo Pork Tenderloin
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 tenderloins (about 1 lb each) (900 g) pork tenderloins, silver skin trimmed off, tail tip tucked under; ½ cup (120 ml) fresh orange juice, freshly squeezed (about 2 oranges), seeds removed; ¼ cup (60 ml) fresh lime juice, freshly squeezed (about 2 limes); 6 cloves (20 g) garlic cloves, peeled and finely minced; 3 tbsp (45 ml) extra-virgin olive oil; 2 tsp (2 g) dried oregano, crumbled between your fingers; 1 tsp (2 g) ground cumin; 1½ tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (8 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

Pork tenderloin soaks in a Cuban-style mojo marinade of orange, lime, garlic, oregano, and cumin. It then roasts in the air fryer until browned outside and juicy inside. A little of the marinade, saved before it touches the raw pork, simmers into a glossy sauce for drizzling.

Prep: 20 min
Cook: 23 min
Wait: 2 hr 10 min
Total: 2 hr 53 min
Makes: 2 tenderloins (about 6 servings of 4–5 oz / 115–140 g cooked pork)

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Ingredients

6 servings

For the pork
2 tenderloins (about 1 lb each) (900 g) pork tenderloins, silver skin trimmed off, tail tip tucked under
For the mojo marinade
½ cup (120 ml) fresh orange juice, freshly squeezed (about 2 oranges), seeds removed
¼ cup (60 ml) fresh lime juice, freshly squeezed (about 2 limes)
6 cloves (20 g) garlic cloves, peeled and finely minced
3 tbsp (45 ml) extra-virgin olive oil
2 tsp (2 g) dried oregano, crumbled between your fingers
1 tsp (2 g) ground cumin
1½ tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
To serve
2 tbsp (8 g) fresh cilantro, roughly chopped (optional)

Equipment (8)

Air fryer, 5.5–6 quart (5–5.7 L) or larger, with basket
Instant-read thermometer
Large zip-top bag (1 gallon / 3.8 L) or a shallow non-reactive dish with lid
Small saucepan (1-quart / 1 L)
Mixing bowl or 2-cup (500 ml) liquid measuring cup
Cutting board and sharp knife
Paper towels
Citrus juicer and fine grater or zester

Steps

Before you start

Start at least 3 hours before dinner. The pork needs 2 to 4 hours in the marinade, then about 25 minutes to cook and 10 minutes to rest.
Use fresh-squeezed orange and lime juice. Bottled juice tastes flat and is often more acidic, which can make the pork mushy.
Check your air fryer size. A 6-quart (5.7 L) or larger basket usually fits two tenderloins side by side with a little space between them. In a smaller basket, cook them one at a time and keep the first one warm, loosely covered with foil.
Have an instant-read thermometer ready. Tenderloins vary in thickness, so temperature is the only reliable way to tell when they are done. Pork must reach 145°F (63°C).

1
Trim the pork
- Pat both tenderloins dry with paper towels.
- Slide the tip of a sharp knife under the shiny, silvery membrane (silver skin) at one end, angle the blade slightly up, and slice along the length to remove each strip.
- Fold the thin tail end of each tenderloin under itself by about 1½ inches (4 cm) so the pieces are an even thickness, which helps them cook evenly.
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Ready when: No silver membrane is left, and each tenderloin is a fairly even thickness.
Tip: Silver skin does not soften when cooked and makes the meat curl and turn chewy, so remove it all.
2
Whisk the mojo
- In a mixing bowl or measuring cup, whisk together the orange juice, lime juice, minced garlic, olive oil, oregano, cumin, kosher salt, and black pepper until the salt dissolves and the oil is evenly mixed in.
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Ready when: The marinade is cloudy and fragrant, with no salt granules at the bottom of the bowl.
3
Save sauce portion
- Pour ¼ cup (60 ml) of the marinade into the small saucepan and refrigerate it.
- This portion never touches raw pork, so it is safe to turn into a sauce later.
- Put the tenderloins in the zip-top bag and pour in the rest of the marinade.
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Ready when: The saucepan holds about ¼ cup (60 ml) of marinade, and the pork is covered by the rest in the bag.
Tip: Do this before the pork goes in. Marinade that has touched raw pork must be boiled before use, and it is much easier to take a clean portion first.
4
Marinate in the fridge
- Press the air out of the bag, seal it, and massage the marinade around the pork.
- Lay the bag flat on a plate or tray in the refrigerator and marinate for 2 to 4 hours, turning the bag over once halfway through.
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Ready when: The surface of the pork looks slightly paler and tastes lightly seasoned throughout.
Tip: Do not marinate longer than 4 hours. The acid in the juice starts to break down the surface and makes the texture mealy.
5
Preheat and dry porkOven 400°F / 205°C
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Take the pork out of the bag and discard the used marinade.
- Pat the tenderloins very dry with paper towels, scraping off any bits of garlic, which burn quickly.
- A dry surface browns instead of steaming.
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Ready when: The pork feels tacky-dry to the touch and has no loose garlic pieces.
Tip: Leave the pork on the counter while the air fryer heats. Cold pork straight from the fridge cooks less evenly.
6
Air fry first sideOven 400°F / 205°C
- Place the tenderloins in the basket in a single layer with at least 1 inch (2.5 cm) between them and not touching the sides (cook in two batches if your basket is small).
- Air fry at 400°F (200°C) for 10 minutes.
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Ready when: The top side is lightly browned with a few darker spots.
Tip: If the garlic residue or the surface darkens too fast, reduce to 380°F (195°C) for the remaining time.
7
Flip and finishOven 400°F / 205°C
- Use tongs to turn each tenderloin over.
- Air fry at 400°F (200°C) for 8 to 10 more minutes.
- Check the temperature at 8 minutes by inserting an instant-read thermometer into the center of the thickest part.
- Keep cooking in 1-minute increments until it reads at least 145°F (63°C), then remove the pork from the air fryer.
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Ready when: Evenly browned all over, and the thermometer reads at least 145°F (63°C) in the thickest part.
Tip: Thin tenderloins can reach 145°F in as little as 16 minutes total, so start checking early. Overcooked tenderloin turns dry quickly.
8
Rest the pork
- Transfer the tenderloins to a cutting board and let them rest, uncovered, for 10 minutes.
- The juices redistribute through the meat during this time, and the temperature stays at or above 145°F (63°C).
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Ready when: The thermometer still reads at least 145°F (63°C) after resting, and the meat feels firm but springy when pressed.
Tip: Do not slice early. Cutting right away lets the juices run out onto the board.
9
Simmer the sauce
- While the pork rests, bring the reserved ¼ cup (60 ml) marinade in the saucepan to a boil over medium-high heat.
- Reduce to medium-low and simmer for 3 to 4 minutes, stirring now and then, until it reduces to about 3 tablespoons (45 ml) and lightly coats a spoon.
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Ready when: The sauce is slightly syrupy and coats the back of a spoon, and the raw garlic smell is gone.
Tip: Watch closely at the end. A small amount of sugary juice can scorch fast once it thickens.
10
Slice and serve
- Slice the tenderloins crosswise into ½-inch (1.25 cm) rounds.
- Arrange on a platter, spoon the warm sauce over the top, and scatter with chopped cilantro if using.
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Ready when: The slices are juicy, with a blush of pink at the center and no translucent raw-looking meat.
Tip: A slightly rosy center is normal and safe for pork cooked to 145°F (63°C).

Good to know

Tips

Pat the pork very dry before air frying. Wet meat steams, and the garlic in the marinade burns rather than browns.
Do not overcrowd the basket. The hot air has to circulate around each tenderloin for even browning.
Because tenderloins differ in thickness, use a thermometer and not just the clock. Remove the pork only once it reads at least 145°F (63°C).
Serve with white rice, black beans, and fried sweet plantains for a classic Cuban-style meal.

Make ahead

The marinade can be whisked up to 2 days ahead and kept covered in the fridge. Trim the pork up to 1 day ahead and refrigerate it. Add it to the marinade only 2 to 4 hours before cooking. The sauce can be simmered up to 3 days ahead and reheated gently.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store sliced pork and sauce in airtight containers for up to 4 days. Freezer: freeze sliced pork in a sealed bag for up to 3 months and thaw overnight in the fridge. To reheat, warm slices in the air fryer at 350°F (175°C) for 3 to 4 minutes, or in a covered skillet with a splash of water or sauce over medium-low heat until hot.

Substitutions

fresh orange juice → 1/2 cup (120 ml) fresh grapefruit juice mixed with 1 tbsp honey, or use sour (Seville) orange juice in place of both the orange and lime juice. Traditional mojo uses sour orange juice. Grapefruit gives a similar sharp-sweet balance.
dried oregano → 2 tsp dried marjoram, or 2 tbsp chopped fresh oregano. Fresh oregano is milder, so use the larger amount.
kosher salt → 1 tsp fine sea salt (4 g). Fine salt is denser than kosher salt, so use less to avoid over-seasoning.
pork tenderloins → boneless, skinless chicken thighs (about 2 lb / 900 g). Air fry at 380°F (195°C) for 18 to 22 minutes, flipping halfway, until they reach 175°F (80°C).