The Havana Twilight Citrus Mojo Pork Skillet

There’s something about a warm evening, the sound of distant music, and the sizzle of pork hitting a hot skillet that transports me straight to the cobblestone streets of Old Havana. This recipe was born on one of those nights — the kind where the air smells like citrus and garlic and you just know dinner is going to be unforgettable. My Havana Twilight Citrus Mojo Pork Skillet is a love letter to Cuban flavors: tangy orange and lime, earthy cumin, and golden seared pork medallions that practically melt on your tongue. It’s weeknight-easy but date-night impressive.

Ingredients

• 1½ pounds pork tenderloin, sliced into 1-inch thick medallions
• ⅓ cup fresh-squeezed orange juice (about 1 large orange)
• 3 tablespoons fresh-squeezed lime juice (about 2 limes)
• 6 cloves garlic, minced
• 2 tablespoons avocado oil, divided
• 2 tablespoons extra virgin olive oil
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• 1 tablespoon coconut aminos
• 1 tablespoon raw honey
• ½ medium red onion, sliced into thin rings
• ¼ cup fresh cilantro, roughly chopped
• Sea salt and freshly cracked black pepper to taste
• Lime wedges, for serving

Instructions

1. Make the mojo marinade: In a medium bowl, whisk together the orange juice, lime juice, minced garlic, extra virgin olive oil, cumin, oregano, smoked paprika, coconut aminos, and raw honey until well combined.
2. Marinate the pork: Season the pork medallions generously with sea salt and black pepper. Place them in a shallow dish and pour about two-thirds of the mojo marinade over the top. Toss to coat evenly. Let marinate for at least 20 minutes at room temperature (or up to 4 hours refrigerated). Reserve the remaining marinade.
3. Sear the medallions: Heat 1 tablespoon of avocado oil in a large cast iron skillet over medium-high heat until shimmering. Remove the pork from the marinade (discard the used marinade) and pat lightly with a paper towel. Sear the medallions for 3–4 minutes per side until deeply golden brown and cooked through to an internal temperature of 145°F. Work in batches if needed to avoid crowding. Transfer to a plate and tent loosely with foil.
4. Cook the onions: Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in the red onion rings and cook for 2–3 minutes until softened and lightly charred, stirring occasionally.
5. Build the sauce: Pour the reserved (unused) mojo marinade into the skillet with the onions. Let it simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan, until the sauce reduces slightly and thickens.
6. Finish and serve: Return the pork medallions to the skillet and spoon the mojo sauce and onions over the top. Garnish generously with fresh cilantro and serve immediately with lime wedges on the side.

Tips

• Don’t skip the sear: A screaming hot skillet gives you that gorgeous caramelized crust. Resist the urge to move the medallions around — let them sit and develop color.
• Serving suggestions: This pairs beautifully with cauliflower rice, roasted plantains, or a simple avocado salad.
• Make it ahead: Marinate the pork overnight for even deeper flavor. The citrus and garlic really penetrate the meat with time.
• Temperature matters: Pull the pork at 145°F and let it rest — it will be perfectly juicy and slightly pink in the center, which is safe and ideal for tenderloin.