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Cuban Style Pork with Papaya Mango Salsa
recipe
courtesy of Gourmet Magazine
For mojo:
1/3 cup fresh orange juice
2 1/2 tablespoons fresh lemon juice
10 garlic cloves, chopped fine
2 teaspoons soy sauce
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano, crumbled
1 teaspoon salt
4 bay leaves
1 pound piece boneless pork loin
Accompaniments:
Papaya mango salsa, recipe follows
Make mojo: In a small bowl stir together all mojo ingredients until
salt is dissolved. Chill sauce, covered, at least 1 hour and up to
24.
Trim all fat from pork. In a sealable plastic bag combine pork and
mojo. Seal bag, pressing out excess air. Marinate pork, chilled, 3
hours.
Preheat oven to 400 degrees.
Drain pork, discarding marinade, and pat dry. In a small roasting
pan roast pork 30 to 40 minutes, or until a meat thermometer
inserted in center registers 160 degrees. Transfer pork to a cutting
board and let stand 10 minutes. Cut pork into thin slices and serve
with papaya mango salsa.
Papaya Mango Salsa
1/2 firm ripe papaya
1 medium firm ripe mango
1/2 medium red onion, chopped fine
3 tablespoons fresh lime juice
1/2 small jalapeno chili, seeded and minced
1 tablespoon chopped fresh coriander
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya
and mango into 1/4-inch dice and in a small bowl toss with onion and
lime juice. Stir diced jalapeno into salsa with coriander and salt
and pepper to taste. Chill salsa, covered, at least 2 hours and up
to 24.
Yield: 2 1/2 cups
Yield: 4 servings
Prep Time: 4 hours 0 minutes
Cooking Time: 40 minutes.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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