Recipe of the Day:
Grilled Cuban Pork Loin
Submitted by: sgnewt
"I usually serve these will the Spanish yellow rice and black beans with cilantro and lime. The leftovers are great for sandwiches. It also works great for chicken. You can either cook it on the grill or indoors. I have isntructions for both."
8 cloves garlic, minced
Grated zest and juice of 1 lemon (about 3 tablespoons)
Grated zest and juice of 2 limes (about 1/4 cup)
Grated zest and juice of 3 juice oranges (about 1 cup)
4 bay leaves
2 teaspoons dried oregano, crumbled
1 teaspoon red pepper flakes
1 tablespoon soy sauce
2 teaspoons dark brown sugar
1/4 cup extra virgin olive oil
2 to 21/2 pounds lean boneless pork loin, or
21/2 pounds boned, skinned chicken breast
To make the mojo, combine the garlic; lemon, lime, and orange zests and juices; bay leaves; oregano; red pepper flakes; soy sauce; and sugar in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Set aside about 1/2 cup of the mojo to be used when serving. Stored in a clean, airtight jar, it will keep in the refrigerator for 3 days.
To prepare the tenderloin, place the tenderloin in a nonreactive container or a 1-gallon resealable plastic bag, pour the mojo over the tenderloin, and refrigerate for 3 to 4 hours.
Remove the tenderloin from the mojo, and let the meat sit at room temperature for 30 minutes before cooking.
To grill: On a gas or charcoal grill, sear the tenderloin on all sides over high heat for 4 to 5 minutes total, basting with the mojo. Move the loin to an unheated part of the grill, cover, and roast for 10 to 15 minutes, until the internal temperature reaches 140° to 150°F. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing.
To cook indoors: Preheat the oven to 400°F. Drain the pork, discarding the mojo, and pat dry. In a small roasting pan, roast the pork for 30 to 40 minutes, until a meat thermometer inserted into the center registers 160°F. Transfer the pork to a cutting board and let it rest for 10 minutes.
To serve, cut the pork into thin slices, and drizzle with the reserved mojo.