Cuban Mojo Marinated Pork
Cuban Mojo Marinated Pork
4 Hr(s) 20 Min(s) incl. marinating
15 Min(s) Prep
4 Hr(s) 5 Min(s) Cook
Bring home a taste of the subtropics with our Cuban Mojo Marinated Pork. A mix of herbs, spices, orange citrus and Worcestershire sauce make the unique flavor of Cuban Mojo Marinated Pork really pop. After cooking, slice it up into medallions and serve over long-grain rice.
What You Need
Select All
10 servings
Original recipe yields 10 servings
1 boneless pork butt (3 lb.)
1/2 cup fresh orange juice
8 cloves garlic, minced
2 tsp. cracked black pepper
2 tsp. dried oregano leaves
2-1/4 cups long-grain white rice, uncooked
1/4 cup tightly packed fresh cilantro, coarsely chopped
Let's Make It
1
Trim and discard excess fat from meat. Use sharp knife to cut 2-inch-deep slits, 2 inches apart, into top and bottom of meat.
2
Mix all remaining ingredients except rice and cilantro until blended. Reserve 1/4 cup dressing mixture for later use. Pour remaining dressing mixture over meat in large resealable plastic bag; seal bag.
3
Refrigerate 3 hours to marinate.
4
Heat oven to 375°F. Heat large heavy skillet sprayed with cooking spray on medium heat. Remove meat from marinade; place meat in hot skillet. Reserve marinade in bag for later use. Cook meat 3 to 4 min. on each side or until evenly browned on all sides.
5
Transfer meat to 13x9-inch baking dish sprayed with cooking spray; pour reserved marinade from bag over meat. Cover.
6
Bake 50 min.
7
Cook rice as directed on package, omitting salt. Meanwhile, pour reserved dressing mixture over meat; bake an additional 15 min. or until done (145°F). Remove meat from oven. Let stand 10 min. Remove any fat that has risen to the top of meat juices with a spoon.
8
Combine rice and cilantro. Slice meat. Serve meat over rice mixture drizzled with juices from baking dish.
Kitchen Tips
Tip 1
Special Extra
For added flavor, stir 1/2 tsp. ground cumin into dressing mixture before using as directed.
Tip 2
Substitute
Substitute ground black pepper for the cracked black pepper.
Tip 3
Serving Suggestion
Serve this tangy pork with a side of black beans.
Tip 4
Note
For more flavor, marinate the meat overnight before cooking as directed.
Tip 5
Food Facts
Searing the meat before cooking it helps to seal the moisture in the cooked meat. When searing meat, the meat is added to a hot pan and then cooked until it is browned and can easily be released from the pan. The meat is not turned until the bottom of the meat is evenly browned.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 230mg
10%
Total Carbohydrates 37g
13%
Dietary Fiber less than 1g
3%
Sugars 3g
6%
Protein 28g
56%
Vitamin A
2%
Vitamin C
8%
Calcium
4%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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