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
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.
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.