RECIPE: Cuban Mojo Pork Loin
This is a native recipe adapted from a photographer friend who is half Cuban. He spent a lot of time in Cuba taking beautiful pictures and he makes this often. We are grateful he has shared it with us. This takes a little planning, because it does need to marinate over night. And there is a TONE of garlic, but once you do the marinade, its a pretty easy weeknight meal. In fact, the mojo itself can keep for three days, so you can make it on a Sunday and save it for a busy weeknight. While the pork is roasting, throw some rice in the rice cooker and cook up some beans (and maybe make a mojito?) and your dinner is done!
Cuban Mojo Pork Loin
1-2 heads of garlic, minced and smashed in mortar with the following herbs:
2 tsp. oregano
1 tsp. sage 1 tsp. salt and pepper
1 medium onion (preferably red, but others will do) minced fine
1/2 cup olive oil
Juice of two oranges
Juice from two limes
Juice from one lemon
3 1/2 –4 lb. pork loin
2 Tbsp olive oil
Saute onion in olive oil until translucent and soft. Remove from heat. Add the herbs and garlic and remove from heat. Add fruit juices and let rest. Mojo can keep refrigerated for 3 days.
Stab the pork loin a handful of times. Put in a large Ziploc bag and add 1 cup of mojo. Leave marinating overnight. When ready to cook, pull pork loin out and pat dry. Reserve some mojo for basting. Preheat oven to 325˚. In a heavy skillet, sear pork loin with 2 Tbsp. oil oil until brown on all sides. Place meat on a roasting rack and roast in the oven until internal temp is about 160˚. Baste with mojo marinade as the meat cooks. Let meat rest before serving.