This Mojo pork tenderloin salad with corn and avocado is a flavour-packed, Cuban-inspired dish that’s high in protein and satiating enough to be served as a meal.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Satiating Salads To Try
Cuban-style, roasted Mojo-marinated pork tenderloin is the star of this dish. It’s juicy, succulent, garlicky, herby and citrusy. This salad-based meal is completed with lots of greens and aromatic herbs, plus some sweet corn and creamy avocado for extra nutrients, fibre, and healthy fats.
You can enjoy it as a main dish as is or serve it with an extra side of quinoa, rice or potatoes. You can also turn this dish into wraps or sandwiches.
👩🍳 If you like cooking with pork, check out my pork tenderloin skewers, roast pork tenderloin with orange maple glaze, this very popular recipe for fennel pork cutlets with apples, or my easy 15-Minute pork steak & garlic asparagus.
What You’ll Need
Here is what you’ll need for this Mojo pork salad. Find the full measurements in the recipe card below.
- Pork: Pork tenderloin (lean, tender meat from the pork) but you can also use pork steaks and pan-fry or grill them for this dish. Other alternatives are chicken thighs or breast, or steak.
- Mojo Marinade: garlic, coriander, oregano, olive oil, lemon, lime.
- Dressing: Olive oil, orange juice, honey, salt, and some of the reserved Mojo marinade
- Salad: Sweet corn, mixed salad greens, green onion (scallions), coriander (cilantro), avocado, and cherry tomatoes. You can replace the corn with roasted sweet potatoes or squash, or carrot (for similar sweetness).
How To Make Mojo Pork Tenderloin & Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Mix marinade, reserve 1.5 tbsp, and marinate pork tenderloin for 2-3 hours (overnight is even better).
- Preheat the oven to 200°C/400°F. Bake the pork on a flat tray for 30 mins, turning midway.
- Cook corn, cool, and cut kernels off.
- Assemble salad: greens, corn, coriander, onions, tomatoes, and avocado.
- Make the dressing with reserved marinade.
- Slice pork, place on salad, and drizzle dressing.
Recipe Tips
- Marinate the pork longer for even more flavour.
- Use fresh herbs for a more vibrant taste.
- Adjust the citrus in the marinade to your liking.
- If you can’t find pork tenderloin, feel free to use a couple of pork cutlets or steaks instead. Chicken breast or thighs, or beef, will work in this recipe as well.
- Corn can be omitted and replaced with diced, roasted sweet potato, pumpkin, or carrot.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to avoid soggy greens.
Serving Suggestions
Serve as is or pair with quinoa or roasted potatoes for a heartier meal. Also nice in wraps or sandwiches!
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Mojo Pork Tenderloin Salad With Corn & Avocado
Ingredients
- 1 lb pork tenderloin 450 grams
Mojo marinade
- 3 cloves garlic minced
- ⅓ cup fresh coriander leaves
- 1 tablespoon dried oregano fresh chopped can also be used
- 2 tablespoons olive oil
- Juice of ½ lemon
- Juice of ½ lime
For the dressing
- 1 tablespoon olive oil
- 3 tablespoons orange juice
- 1 teaspoon honey
- ¼ teaspoon salt
- 1 ½ tablespoons of the Mojo marinade
For the salad
- 1 medium cob of corn
- 3 cups salad leaves mixed leafy salad greens of choice
- ⅓ cup chopped green onion scallions (about 2-3 onions)
- ⅓ cup fresh coriander leaves
- 1 avocado diced or slices
- 10 cherry tomatoes halved
Instructions
- Mix together the marinade. Reserve about 1 ½ tablespoons of the marinade and add the rest to a large mixing bowl. Cut the pork loin into two halves and toss through the marinade. Place in a Ziploc bag and refrigerate for 2-3 hours minimum.
- Heat the oven to 200℃ / 400℉. Grease a flat roasting tray with a little coconut oil. Remove the pork from the fridge and leave out for 10 minutes to come to room temperature. Place both of the pieces on the tray with some of the marinade smothered over the top. Bake for 20 minutes, then turn over and brush with the remaining marinade. Bake for 10 more minutes, a total of 30 minutes. Rest out of the oven for 5 minutes.
- Bring a small saucepan of water to boil and add the corn. Cook for 3-4 minutes, then strain and leave to cool.
- On a platter or a large cutting board, spread the leafy greens of choice. Slice off the corn kernels and scatter over the top. Top with chopped coriander, spring onions, cherry tomatoes, and sliced avocado.
- Add the dressing ingredients to the reserved Mojo marinade (the one we saved earlier). Whisk together and set on a board with the salad.
- Finally, slice the pork and place over the salad. Drizzle with some of the dressing and serve.
Notes
- Storage tips: store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to avoid soggy greens.
- Marinate the pork longer for even more flavor.
- Use fresh herbs for a more vibrant taste.
- Adjust the citrus in the marinade to your liking.
- If you can’t find pork tenderloin, feel free to use a couple of pork cutlets or steaks instead. Chicken breast or thighs, or beef, will work in this recipe as well.
- Corn can be omitted and replaced with diced, roasted sweet potato, pumpkin, or carrot.
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