<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">

More Mojo Please

Alex H.
Posted by Alex H. on Sep 25, 2018

 

My favorite green sauce of all time is Cuban Mojo. If you’ve never had it, know that it is a very popular marinade for all kinds of meat, especially pork used in the famous Cuban Sandwich. My favorite way to use it is with a roasted pork loin with some sauce reserved to finish.

Here is how to make this zesty marinade: 

3 garlic cloves, peeled and roots removed

6 tablespoons fresh cilantro

6 tablespoons fresh oregano

3 tablespoons fresh Italian parsley

1 small jalapeño (remove seeds for less heat)

Zest of one lime

Juice of one lime

Zest of one orange

Juice of one orange

1/2 cup of olive oil, plus more if needed

Salt and pepper to taste

mojosauce

Add all ingredients to a food processor or blender and process/blend until the sauce forms a uniform texture. It will be a bit thinner than pesto. Don’t forget to taste it, and add salt and pepper as needed. When ready, pour just enough over one pork loin in a deep dish like a roasting pan to cover. Reserve some to finish with after cooking. Leave the pork at room temperature for about an hour to marinate.

To roast the pork, place it on a rack over a lined sheet tray. If the tenderloin is more narrow on one end, tuck in the small tail to make it a more uniform size. This way it will cook more evenly. Roast at 425 degrees for about 30 minutes or until the internal temperature reaches 160. Allow to rest for at least 10 minutes then slice into half inch slices. It should still be a little pink inside. 

Serve with roasted veggies such as cumin spiced sweet potatoes and/or cilantro rice. Drizzle reserved mojo over the pork and veggies. Any leftover mojo will keep for about one week in the fridge. 

mojopork

Want more mojo? I don’t blame you. Try adding it to a mayo or aioli to make a dipping sauce for fries and veggies. Here's an aioli recipe to get you started.

Want more from the island of Cuba? Check out The Chopping Block's upcoming hands-on cooking class, Culinary Adventure: A Trip to Cuba. Seats are still available for this Thursday's session at Lincoln Square! Book it here. There will be plantains, poblano cilantro rice, spiced pineapple bread pudding, and of course, mojo.

View our calendars

Topics: pork, marinade, sauce, Recipes, mojo, cuban

Subscribe to Email Updates

Most Recent Posts

Limited Space? Here's Your Grilling Solution

Grilling season is finally in full swing, and I couldn’t be more excited! After years of not...Read more

Highlighting a Unique Herb: Tarragon

A coworker recently asked me what my favorite nontraditional herb is. It was a great question, and...Read more

Hot Honey: A Fiery and Sweet Condiment

  A current drive through any city neighborhood tells you farmers’ market season is upon us,...Read more

What I Got Out of a 15-Pound Prime Rib Roast

As a chef, I’m always looking for ways to stretch ingredients and make the most out of quality...Read more

What to Do with an Abundance of Rhubarb

  Rhubarb is thriving this time of year here in the Midwest, both in home gardens and in the...Read more

cooking_classes
gift_cards
boot_camp
Sign Up To Get