Cubano-Style Pork Loin Recipe #374202
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 Recipe #373864 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."
4 hours | 2 hours prep
SERVES 8
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)
- 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.
- 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.
- 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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