You can't go wrong with this Cuban-inspired pork and plantain kebab for your next cookout. Marinated in a mojo sauce made with fresh citrus juices, garlic and spices, the pork tenderloin soaks up plenty of flavor in just two hours. The sauce does double duty here: Half is used to marinate the meat while the rest is reserved for spooning generously over the grilled kebabs, adding a final punch of brightness. While a traditional mojo sauce would use sour orange, this one opts for a combination of orange juice and lime juice, but feel free to use sour orange juice if you can find it easily.
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Food Network Kitchen | 2025-05-19
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