Mojo Pork Baguette Recipe


1 small pork tenderloin
1/2 bottle Mojo Criollo marinade–found in the ethnic section
of your grocery store
1/4 cup olive oil
1/2 red onion, diced
3/4 cup Mozzarella cheese
1 crusty baguette


Preheat oven to 375 degrees.
In a container or baggie, place the pork loan
and pour the marinade over it.
Let it sit in the refrigerator about 2 hours.
Heat 2 tablespoons of the olive oil in a pan over medium high heat. Add the onions and saute’ until the onions
are just browned – about 10 minutes.
Remove the caramelized onions from the pan and set aside.
After that  time, discard the marinade and pat the pork loin dry.
Return the pan to medium-high heat, add 1 tablespoon of olive oil. Place the pork in the pan and sear until
each side is browned, about 2-3 minutes per side.
Remove from heat and set aside.
Make a lengthwise slit along the top of the baguette.
Scoop out most of the soft insides.
Lightly brush the inside of the baguette with olive oil.
Fill the baguette with caramelized onions and cheese.
Nestle the whole pork tenderloin inside the baguette.
Trim the ends if necessary and wrap in heavy duty foil.
Place the pork filled bread on a baking sheet and roast at 375 degrees until the internal temperature of the thickest part of the pork reaches 150°F – about 35 to 45 minutes.
Remove from the oven, allow to rest 10 minutes.
Cut in about 1 inch slices and serve.