I made this last night, from HTG.
I usually make my own marinades, rubs, sauces, etc., but I read somewhere, maybe on here that Goya makes a good bottled mojo. It was $1.99 for a liter of it, so....
Anyway, I'm not sure what took me so long to fire up a pork tenderloin. I did one last summer and it came out great. The mojo marinated one also came out fantastic. Took it to 156 and it got to 160 while resting.
Perfectly tender, nice crust, and nice mojo flavor (w/ extra mojo on the side). Looks like I'll be doing more pork tenderloins....1.5lbs for $4!