CUBAN ROAST PORK WITH GARLIC MOJO

2 pounds trimmed, whole boneless pork loin
1/2 cup Garlic Mojo (recipe follows)

Place the pork loin in a shallow, nonreactive, ovenproof roasting pan. Add the Garlic Mojo, turning the meat to coat it on all sides, and cover with plastic wrap. Refrigerate for 48 hours, turning it every 6 to 8 hours. You will see the outside of the meat start to lose its color and turn slightly brown. That's OK -- it's an indication that the acid is breaking down the muscle fibers.

WHEN READY TO COOK:
Preheat the oven to 350 degrees F.

Drain and reserve the marinade. Place the meat back in the pan and roast it for 35 to 40 minutes, until the center is still slightly pink, to an internal temperature of 160 degrees F. Remove the pan from the oven and set the meat on a plate to rest for 5 minutes before slicing.

Add the reserved marinade to the roasting pan and, on the stove top, heat whatever is left in the roasting pan to a boil for 1 minute. Pour over the sliced meat.

FOR THE GARLIC MOJO:
3 tablespoons olive oil
6 to 8 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup orange juice
1/4 cup fresh lime juice
1/4 cup white wine
1/4 cup water

In a small saucepan, over low heat, warm the olive oil for 3 minutes. In a small bowl, combine the remaining ingredients, then stir them into the warm oil, and heat for another 2 minutes. Cool slightly before using. Store in a clean glass jar or bottle with a lid, and refrigerate. This keeps only 1 or 2 days in the refrigerator. Makes 1 cup

Makes 6 servings
Adapted from source: Caribbean Light by Donna Shields