Cuban Style Pork with Papaya Mango Salsa


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


  1. Papaya mango salsa, recipe follows 
  2. 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. 
  3. 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.
  4. Preheat oven to 400 degrees. 
  5. 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.

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