Cumin-Spiced Pork Tenderloin with Citrus Mojo Sauce, Garlic Rice and Roasted Carrots

This Cuban-inspired pork tenderloin is all about bold, bright flavors. The pork is seasoned with cumin and seared until golden, then finished in the oven for juicy perfection. A zesty mojo sauce made with fresh orange and lime juice cuts through the richness, while a creamy cilantro sauce adds a cool, herby finish.

On the side, you’ll find fluffy garlic rice and roasted carrots that caramelize beautifully in the oven. Together, it’s a vibrant, satisfying meal that feels special enough for a weekend dinner but easy enough for a weeknight. Serve it family-style and watch everyone go back for seconds.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Cara Cara OrangeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Peel and cut carrots into ½-inch thick sticks. Mince garlic. Zest and juice the orange and lime. Finely chop cilantro. Finely chop shallot.
2. In a small bowl, combine sour cream, mayonnaise, half the cilantro and a squeeze of lime juice. Season with salt and pepper. Set aside.
3. In a pot, combine ¾ cup water, jasmine rice, chicken stock concentrate and half the minced garlic. Bring to a boil, then cover and reduce heat to low. Cook 15-18 minutes until tender. Remove from heat and keep covered.
4. On the prepared baking sheet, toss carrot sticks with a drizzle of oil, salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
5. While carrots roast, pat pork tenderloin dry. Season all over with cumin, dried oregano, salt and pepper. Heat a large oven-safe skillet over medium-high heat with oil. Sear pork until golden on all sides, about 2-3 minutes per side. Transfer skillet to oven and roast until internal temperature reaches 145°F, about 10-12 minutes. Let rest 5 minutes before slicing.
6. In a small bowl, whisk together orange juice, lime juice, remaining minced garlic and chopped shallot. Season with salt and pepper. This is the mojo sauce.
7. Fluff rice with a fork. Slice pork tenderloin into medallions. Serve pork over rice with roasted carrots. Drizzle mojo sauce over pork and rice. Top with a dollop of cilantro sauce and sprinkle remaining cilantro.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or boneless pork chops can work, but adjust cooking time as needed. Use a meat thermometer to ensure doneness.

Can I make this recipe dairy-free?

Substitute sour cream with a dairy-free yogurt or omit and use a vegan mayonnaise. The cilantro sauce will still be creamy.

How do I store leftovers?

Store pork, rice and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.