MOJO MARINATED PORK
Steps:
- 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. 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. Let cool to room temperature.
- Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. 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.
- Preheat the oven to 425 degrees F.
- Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. 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. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
- Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
- Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
- Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
MOJO PORK
This mojo pork is super good and super easy...
Provided by richgator
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 8h20m
Yield 10
Number Of Ingredients 14
Steps:
- Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
- Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 6.8 g, Cholesterol 60.2 mg, Fat 6.9 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 479.6 mg, Sugar 2.5 g
MOJO PORK KEBABS
Garlic, red-pepper flakes, and citrus from orange and lime juices give Cuban mojo its kick. Also try it with scallops or chicken kebabs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 55m
Number Of Ingredients 8
Steps:
- In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.
- In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.
Nutrition Facts : Calories 327 g, Fat 17 g, Fiber 2 g, Protein 33 g, SaturatedFat 4 g
MOJO PORK TENDERLOIN
Make and share this Mojo Pork Tenderloin recipe from Food.com.
Provided by Gourmet Muse
Categories Pork
Time 1h
Yield 4 4 ounce servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the orange juice, lime juice, chopped parsley, chopped oregano, thyme leaves, minced garlic, salt and olive oil in a large glass bowl. (This makes approximately 3 cups.).
- Place the pork tenderloins in a zipper bag and add two cups of the marinade. Seal the bag and marinate at least overnight. Place the remaining marinade in the refrigerator.
- When you are ready to cook the pork, place a large non-stick skillet in an oven and preheat to 450°F.
- While the pan is preheating, remove the marinating pork tenderloin and the extra marinade. Strain the cup of extra marinade in a small sauce pan over high heat and bring to a boil. Reduce the heat to medium and simmer gently to reduce by half.
- Remove the pork tenderloins and place them on a plate. Strain the remaining marinade and discard the strained herbs and garlic, reserving the liquid.
- Place the pork tenderloins in the preheated pan and return the pan to the oven. Cook for about 4 minutes and turn the pork every 3 minutes after that, until all the sides are seared. After the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.
- As the pork cooks and the marinade is reduced, continue to baste with 1/4 to 1/2 cup at a time to create a caramelized glaze on the pork. It should take 20 - 25 minutes to reach an internal temperature of 160°F As the pork is finishing, add the remaining marinade to create a syrupy sauce.
- Remove the pork from the oven and let rest on the counter for about 3 minutes before carving. Serve with the reduced sauce from the pan.
Nutrition Facts : Calories 189.9, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 203.4, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 23.5
MOJO PORK TENDERLOIN
Delicious and easy. When planning, please allow for at least 8 hours of marinade time. Leftovers (if you have any) are perfect for a Cuban sandwich.
Provided by PanNan
Categories Cuban
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Juice two of the oranges and all of the limes into a bowl. Add the garlic to the bowl along with a quarter cup of freshly chopped cilantro. Whisk in your cumin, salt, pepper, and olive oil.
- Pour the marinade into a plastic bag and add your tenderloin. Set aside in the fridge for six hours, (overnight if you can, but 6 hours will get you 90% of the way there).
- Once the meat is done marinating, preheat your oven to 350 degrees F, and grab a cast iron pan, add a few ounces of vegetable oil and proceed to bring it up to medium-high heat on your stovetop.
- Take your tenderloin and place it in your hot pan allowing it 60 seconds or so on a side before giving it a quarter turn. After the third turn remove from heat and slide in your probe thermometer.
- Set the thermometer to 145 degrees F and move the whole pan to the oven. It should take about 30 - 45 minutes to reach the desired temperature Once done remove from the pan and allow to rest 15 minutes before cutting.
Nutrition Facts : Calories 547.1, Fat 33.8, SaturatedFat 5.8, Cholesterol 110.7, Sodium 968.1, Carbohydrate 29, Fiber 6.5, Sugar 11.6, Protein 37.8
GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO
Steps:
- Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 minutes, brushing with the glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices and drizzle with the Orange-Habanero Mojo. Garnish with mint sprigs.
- Whisk together ingredients in a small bowl and season with salt and pepper, to taste.;
- In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain.
GRILLED PORK TENDERLOIN WITH MOJO SAUCE
Categories Pork Quick & Easy Orange Pork Tenderloin Summer Grill/Barbecue Oregano Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
- Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.
- Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.
- When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.
- Serve pork drizzled with mojo sauce.
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CUBAN MOJO PORK TENDERLOIN RECIPE | SUGAR & SOUL
From sugarandsoul.co
5/5 (21)Calories 536 per servingCategory Dinner
- Juice two of the oranges and all of the limes into a bowl. Add the garlic to the bowl along with a quarter cup of freshly chopped cilantro. Whisk in your cumin, salt, pepper, and olive oil.
- Pour the marinade into a plastic bag and add your tenderloin. Set aside in the fridge for six hours, (overnight if you can, but 6 hours will get you 90% of the way there).
- Once the meat is done marinating, preheat your oven to 350 degrees F, and grab a cast iron pan, add a few ounces of vegetable oil and proceed to bring it up to medium-high heat on your stovetop.
- Take your tenderloin and place it in your hot pan allowing it 60 seconds or so on a side before giving it a quarter turn. After the third turn remove from heat and slide in your probe thermometer2.
MOJO PORK TENDERLOIN - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.7/5 (3)Category Main CourseCuisine AmericanTotal Time 30 mins
- For the marinade: In a small pot heat the oil, garlic, and cumin. Let the mixure simmer for 2-3 minutes then stir in all of the remaining ingredients except the cilantro and bring to a boil. Remove marinade from the heat and stir in the cilantro after it cools. Pour marinade over pork either in a covered container or in a large Ziploc bag and marinate in the fridge for at least 24 hours.
- For the pork: After at least 24 hours, remove the pork from marinade, reserving marinade for later use. Preheat the grill to medium heat. Sear the tenderloin on all sides and continue to grill over medium heat for about 20-30 minutes rotating meat when needed until cooked thoroughly until internal temperature has reached 145 degrees F. The cooking time will vary depending how thick your tenderloin is. You want it to be slightly firm not gushy when you touch it with the grilling tongs. You want it to be cooked but not dry. Let pork rest for a couple of minutes before slicing so that the juices can settle back in. Slice pork into 1/2 inch medallions.
- For the onions: Slice the onions into thick slices and brush with a little bit of oil and sprinkle with kosher salt. Grill onions when the pork is almost done so that they finish at the same time. Grill for 2-3 minutes per side or until soft.
- For the sauce: Take remaining marinade and bring once again to a boil in a small pot. Reduce the heat and let it simmer for 3-4 minutes.
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