Ingredients: For mojo: 1/3 cup fresh orange juice 2 1/2 tablespoons fresh lemon juice 10 garlic cloves, chopped fine 2 teaspoons soy sauce 2 teasponns freshly ground black pepper 2 teaspoons dried oregano, crumbled 1 teaspoon salt 4 bay leaves 1 pound piece boneless pork loin Papaya mango salsa: 1/2 firm ripe papaya 1 medium firm ripe mango 1/2 medium red onion, chopped fine 3 tablespoons fresh lime juice 1/2 small jalapeno chili, seeded and minced 1 tablespoon chopped fresh coriander
Directions:Make mojo: 1. In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24. 2. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marintae pork, chilled, 3 hours. 3. Preheat oven to 400 degrees. 4. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa. PAPAYA MANGO SALSA: Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24. |