Cuban-Style Mojo Roasted Pork
Yield: 4 Servings
Prep time: 20 minutes (plus 4–12 hours marinating)
Cook time: 25–30 minutes
Ingredients
For the Mojo Marinade
½ cup fresh orange juice
⅓ cup fresh lime juice
6 cloves garlic, minced
⅓ cup extra-virgin olive oil
2 tsp ground cumin
2 tsp dried oregano
2 tsp kosher salt
¾ tsp black pepper
⅓ cup fresh cilantro, finely chopped
For the Pork
2 lb boneless pork loin roast
For the Mojo Pan Sauce
¾ cup reserved fresh marinade (kept separate before touching raw meat)
1 medium yellow onion, thinly sliced into rings
1½ tbsp unsalted butter
1.Marinate the Pork:Minimum 4 hours, overnight is best.
Whisk all marinade ingredients together in a bowl until salt is dissolved. Pour out ¾ cup of marinade and save it in a clean jar in the fridge to make the pan sauce later.
Place the 2 lb pork loin in a large zip-top bag or shallow baking dish and pour the remaining marinade over it.
Seal tightly and refrigerate for at least 4 hours (ideally 8 to 12 hours).
2.Prep & Preheat:Ensures even roasting.
Remove the pork from the fridge 30 minutes before cooking.
Preheat oven to 375°F (190°C).
Remove the pork from the marinade, wiping off excess garlic bits so they don't burn, and pat lightly with paper towels. Discard the used marinade.
3.Roast the Pork Loin:Bake until 145°F internal temperature.
Place the pork fat-side up on a wire rack set inside a rimmed baking sheet (or directly in a roasting pan).
Roast for 25–30 minutes—smaller 2 lb loins cook fast, so check early with an instant-read thermometer inserted into the thickest part until it reaches 145°F (63°C).
Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes.
4.Make the Warm Mojo Sauce:Pours citrus-garlic flavor over the meat.
While the pork rests, heat a skillet over medium heat.
Add 1½ tbsp butter and the sliced yellow onions. Cook for 4-5 minutes until soft and slightly translucent.
Pour in the ¾ cup reserved fresh marinade. Bring to a simmer for 3 minutes to slightly reduce and soften the garlic.
5.Slice & Serve:
Slice the rested pork loin thinly against the grain.
Arrange on a platter and spoon the warm citrus-onion Mojo sauce generously over the top.