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Ginger Mojito Pork


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  • 4 limes
  • 2 tbsp (30 mL) honey
  • 4 tsp (20 mL) rum
  • 1 tbsp (15 mL) oil
  • 1/4 tsp (1 mL) ground ginger
  • 1 pork tenderloin or 1 small boneless centre-cut pork-loin roast, about 11/4 lb (625 g)
  • 1/4 cup (50 mL) shredded fresh mint


Servings 2


Step 1

Cook Outdoors:
Oil grill and heat barbecue to medium. Meanwhile, squeeze 1/3 cup (75 mL) juice from limes into a wide shallow bowl or pie plate. Whisk in honey, rum, oil, ginger and a generous sprinkle of salt. Using the tip of a small knife, make shallow slashes all over the pork. Place in lime mixture and turn to evenly coat. Leave while the barbecue preheats, at least 10 min. Turn occasionally.

When grill is hot, add meat. Cook with lid closed, basting often with lime mixture for the first 10 min. Turn occasionally until cooked through and an instant-read thermometer inserted into thickest part of pork reads 155F (70C), from 15 to 20 more min. Remove to a cutting board. Let rest 5 min, then slice. Sprinkle with mint.
Cook indoors:
Marinate meat as above. Roast on a foil-lined baking sheet at 375F (190C) for 25 to 40 min. Let stand about 5 min before slicing.


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