Mojo Marinated Pork
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Orange Juice1 cup
Lime Juice8 cloves
Garlic1 cup
Olive Oil1
Salt3 tbsps
Cilantro Leaves (chopped)1 cup
Extra-Virgin Olive Oil4 tbsps
Unsalted ButterDirections:
1
Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups
2
Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano
3
Let cool to room temperature
4
Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes
5
Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours
6
Preheat the oven to 425 degrees F
7
Remove the pork from the refrigerator 30 minutes before roasting
8
Season the pork with salt and pepper and cook for 30 minutes
9
Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F
10
Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing
11
Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar
12
Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste
13
Add the orange juice, lime juice and oil and stir to combine
14
Heat butter in a large saute pan over high heat
15
Add the sugar and cook until melted
16
Add the plantains and cook until soft and heated through
17
Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced