Pork Mojo
From crabhappychick 15 years ago
- 30 minutes to make
- Serves 6
What a great mish-mash of Cuban flavor! Like a trip to Havana....or so I hear. From Bon Appetit 2004.
Ingredients
- 3/4 c. fresh orange juice (yes, I use the stuff from the carton) shopping list
- 1/2 c. chopped onion shopping list
- 1/4 c. fresh lime juice (I never use the fake bottled stuff - only fresh) shopping list
- 1/4 c. coarsely chopped fresh cilantro shopping list
- 2 garlic cloves, coarsely chopped shopping list
- 1 T. dried oregano shopping list
- 1/2 t. ground cumin shopping list
- 1/2 t. orange zest shopping list
- 1/2 t. lime zest shopping list
- 1/2 c. olive oil shopping list
- 2 pork tenderloins (about 2 1/4 pounds total) shopping list
How to make it
- Puree first 9 ingredients in blender. Then gradually add olive oil and season with salt and pepper. Transfer 1/2 cup mojo to small dish; cover and refrigerate. Pour remaining mojo into gallon-size resealable plastic bag - add pork , squeese all the air out of the bag and turn to coat. Refrigerate overnight.
- Preheat oven to 375. Heat oil in ovenproof skillet over medium-high heat. Remove pork from marinade, scraping off excess. Add pork to skillet and sear on all sides. Transfer skillet with pork to oven. Roast until a meat thermometer registers 145 degrees, about 20 minutes. (I like mine done more than this - do to your liking). Remove from oven and tent with foil. Let stand 10 minutes.
- Warm reserved mojo. Slice pork, tranfer to platter and drizzle with warmed mojo. Delish!
The Rating
Reviewed by 2 people-
What a wonderful dish! Since pork seems to be one of the least expensive meets recently I am becoming more of a pork eater. Great recipe, can’t wait to give it a try.
Mark
mark555
in Center Of The World Ma' Center Of The World loved it
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Love it!
raelene1951
in Brighton loved it
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