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Nutrition Facts
Serving Size 1 (268g) Recipe makes 8 servings
Calories 490
Calories from Fat 288		(58%)
Amount Per Serving		%DV
	Total Fat 32.1g	49%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 15.3g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 142mg		47%
Sodium 699mg		29%
Potassium 871mg		24%
Total Carbohydrate 2.6g		0%
	Dietary Fiber 0.3g	1%
	Sugars 1.4g
Protein 45.1g		90%
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ZWT5 Pork Dinner

~Rita~

Cubano-Style Pork Loin

Recipe #374202 | 4 hours | 2 hours prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Virginia Cherry Blossom
May 25, 2009

Mojo is a traditional Cuban marinade made with sour oranges, spices, and garlic. Sour oranges are used in many Hispanic dishes and can be found in ethnic grocery stores. Mojo is used as a marinade for pork, chicken, and seafood before cooking. It acts to tenderize any cut of meat and can be used as a ceviche as well. This is a family recipe made with black coffee, which is traditionally used in Cuban family recipes to marinate fresh hams and large cuts of meat. Serve with Raisin-Orange Sauce as dressing at the end. Other ways to serve Cubano-style pork loin, is to slice and serve with a fresh fruit salad or serve in soft tacos or sandwiches. Found this recipe in, "The Whole Foods Market Cookbook."

SERVES 8 (change servings and units)

Ingredients

Marinade

1/2 cup orange juice (or sour orange juice)
1/8 cup lime juice
1/2 cup strong black coffee
1/8 cup extra-virgin olive oil
2 teaspoons garlic, minced (4 cloves)
1 teaspoon red chili pepper flakes, crushed
1 teaspoon cumin

Meat

4 lbs boneless pork loin
2 teaspoons salt
1/2 teaspoon pepper, freshly ground
4 sprigs cilantro (for garnishment)

Directions

1
Mix the orange juice, lime juice, coffee, olive oil, garlic, red chili flakes, and cumin in a shallow baking pan large enough to hold the pork loin, Place the pork in the marinade, cover, and refrigerate overnight, or for at least 2 hours, turning several times.
2
Heat the oven to 325°F Please the pork in a roasting pan, and pour the marinade over it. Season the pork with the salt and pepper. Bake for 1/2 to 2 hours, until a meat thermometer registers 185F, basting every 30 minutes.
3
Remove the pork from the baking dish and transfer to a carving board. Allow to cool for 15 to 30 minutes before slicing and dressing with Raisin-Orange Sauce (Recipe #373864.) Garnish with fresh cilantro.

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Featured Reviews for This Recipe

From: ~Rita~

On Jun 12, 2009

I marinated for 30 hours. grilled my pork loin that I cut into 3 1 1/2 inch slices. I did use fresh orange juice. Love the lime in this. Did add 2 cloves garlic to the marinade. Made for ZWT5 Thank you Bunches.