Whether you are looking for a great appetizer or a perfectly easy main dish, these tender pork bites are my go-to quick and easy snack! They are so easy to cook in Reynolds Wrap® Heavy Duty Foil packets and are ready in under 30 minutes. So simple you can’t beat it!
This post is sponsored by Reynolds Wrap®. All thoughts and opinions are my own.
One of my favorite things to do is whip up quick and easy meals
Bonus points when I get to do this over live fire while grilling. Trust me, it’s one of those meals that impresses every single time.
How to make pork bites
Chop evenly: The key to making sure everything cooks evenly is to cut the pork into equal bites. Really, that’s the hardest part. Once it’s chopped, all you need to do is toss it all together.
Make the marinade: In a resealable bag, pour all the marinade ingredients over the pork and let the flavors work their magic. This step can be done ahead of time, up to 4 hours, and left in the cooler or fridge until ready to cook.
Make the foil packet: When you are finally ready for dinner – toss the contents of the bag into a 12-inch piece of foil that has been cupped in the middle using Reynolds Wrap® Heavy Duty Foil (check out this great tutorial from Girls Can Grill on how to make a perfect foil bowl).
Grill: let the packets grill over indirect heat for 15 minutes before opening up the foil to allow for some caramelization, but be careful the foil will be hot.
No fancy equipment needed
This whole recipe can be made in a resealable bag and then poured into the foil packet for cooking – meaning no dishes for cleanup!
When grilling, I like to make simple foil packets out of Reynolds Wrap® Heavy Duty Foil. I always have it in my camp gear because – one) you never know what the camp grill at the base will look like when you get there, and two) I am pretty sure there is nothing that can’t be grilled over fire in foil.
If you are on a
But really, can you cook pork in foil?
Reynolds Wrap® Heavy Duty Foil allows the heat to radiate through creating a moist environment to keep everything tender and make cleanup a breeze.
If you are using a traditional grill, you could make this recipe in a cast-iron skillet covered with foil.
Why tenderloin makes perfect bites:
Pork tenderloin cooks quickly. You could use shoulder or country style ribs here, and they will cook just fine, but it does extend the cooking time. For the fat to render and the shoulder to become tender, you need to cook slower on lower heat. If it’s what you have on hand, it’s a great substitute for the tenderloin.
The tenderloin is the be all and end all for quick pork dinners. From pan-seared skillet meals to whole campfire tenderloins, it packs a ton of delicious flavor while cooking in under 30 minutes to a desired 145 degrees.
By cutting the tenderloin into bite-sized pieces, we are making sure every bite is smothered in the mojo sauce. For those nights where you don’t want to be thinking about it too long and just need to get dinner on the table, I love it.
Where mojo could mean a lot of things, this recipe is inspired by my travels through Cuba. With it’s citrus, herb, and garlic infusion, this mojo – pronounced Moh-ho – sauce is a blend of fresh island flavors, like freshly squeezed orange juice, a little heat from the red pepper flakes, and some personal favorites like garlic and paprika just to keep things zesty.
Oh, and of course a dash of cilantro.
What to serve with it:
Round out these pork bites by serving them with make-ahead rice, a quick jalapeno slaw or if you really want brownie points, serve them over top of loaded campfire fries or creamy smoked mac and cheese.
Quick Mojo Pork Bites
- Reynolds Wrap® Heavy Duty Foil
For the Mojo Marinade
- ½ cup Orange juice
- 1 tbsp White Vinegar
- 1 Lime juiced
- 1 tbsp Honey
- 3 Garlic cloves minced
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tsp Salt
- ½ tsp Red Pepper Flakes
- 1 tsp black pepper
For the Pork Bites
- ½ Onion chopped
- 1 lb Pork Tenderloin cut into even 1” cubes
- Lime zest
Make the Marinade
- Pour the orange juice, white vinegar, lime juice, and honey into a resealable gallon size bag.
- Add the garlic, cumin, paprika, salt, red pepper flakes, and black pepper.
- Seal well and shake to combine.
Prep the Pork
- If needed, remove any silverskin from the tenderloin.
- Cut the pork into 1 inch cubes.
- Add the cut pork and onion to the marinade, making sure to seal well.
- Let the pork marinate for 4 to 8 hours in the fridge or in a cooler on ice.
Prep the Grill
- When ready to grill, prep the grill for indirect grilling, around 375 to 400 degrees.
- Pour the tenderloin into 4 foil packets, folding up the edges to seal in the juices.
- Pinch the tops shut.
- Place the foil packets over the grill and allow to cook for 10 minutes in the foil packets.
- Carefully open the packets, rotating if needed based on your heat source, and allow the pork to cook 10 minutes longer.
- Check that the pork bites temp to 145 degrees with an instant read thermometer, and remove from heat. Otherwise, cook 5 minutes longer or until they temp properly.
- Remove the pork bites, in their packets from the grill once they reach 145 degrees.
- Allow the pork to cool in the packets for 5 minutes.
- Serve with toothpicks as an appetizer or as individual portions with desired sides if using as a main dish.