Recipe: Mojo Roasted Pork

Floribbean Mojo Roasted Pork

Mojo Sauce***

1/2 cup vegetable broth
1/2 cup fresh lime juice
1 cup fresh orange juice
1 cup yellow onion, 1/4" diced
1 cup plum tomato, 1/4" diced
1/2 cup red pepper, 1/4" diced
1/4 cup scallion (green onion), 1/4" sliced
1 Tbsp oregano, fresh, chopped
2 Tbsp cilantro, fresh, chopped
1 Tbsp garlic, minced
1/2 tsp allspice, ground
1/4 tsp cinnamon, ground
3/4 tsp black pepper, ground
1/2 tsp thyme, dried
pinch Cayenne pepper

Cuban Mojo Marinade***

1 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
5 oz. yellow onion, 1/4" diced
2 Tbsp garlic, minced
1/2 tsp cumin, ground
1 Tbsp oregano, fresh, chopped
1/2 tsp black pepper, ground
1 tsp kosher salt
3 Tbsp cilantro, fresh, chopped
1 cup olive oil

For the Sauce: In a food processor, combine ingredients. Mix until smooth. In saucepan, bring sauce to a boil. Reduce heat and cook for 2 to 3 minutes, stirring frequently. Keep hot (about 140F).

Marinade: Combine all ingredients Pour marinade over 4-5 lbs. pork, turning evenly to coat. Refrigerate overnight at 40F or below.

For Pork Tenderloin:

Grill: Place tenderloin on a preheated 350F grill. Cook for 5 to 7 minutes on each side until a minimum internal temperature
of 155F is achieved.

Roast: Place tenderloin on rack. Cook in a 375F oven for 35 minutes or until a minimum internal temperature of 155F is achieved. Slice pork
tenderloin and ladle on Floribbean Mojo Sauce. Serve hot.