Name: Cuban mojo pork recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: south american
Ingredients: 42.00 gm lime juice; 2 garlic cloves, crushed; 40.00 ml chopped coriander; 40.00 ml chopped mint; 40.00 ml chopped oregano; 2.50 gm ground cumin; 435ml orange juice; 60ml olive oil; 2 (400g each) pork tenderloins, trimmed; 2 oranges, thickly sliced; 350g pkt Kitchen Kaleslaw Salad Kit; 40.00 ml apple cider vinegar; Barbecued corn, to serve; Coriander sprigs, to serve; Mint leaves, to serve

Cuban mojo pork recipe

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Flavorful Cuban mojo pork with fresh herbs, effortlessly delicious.

Ingredients:

42.00 gm lime juice
40.00 ml chopped coriander
40.00 ml chopped mint
40.00 ml chopped oregano
435ml orange juice
60ml olive oil
2 (400g each) pork tenderloins, trimmed
2 oranges, thickly sliced
350g pkt Kitchen Kaleslaw Salad Kit
40.00 ml apple cider vinegar
Barbecued corn, to serve
Coriander sprigs, to serve
Mint leaves, to serve

Instructions:

In a glass dish, mix lime juice, garlic, coriander, mint, oregano, cumin, 1 1/2 cups (375ml) orange juice, and 1 tbs oil. Add pork, ensuring it's fully coated. Cover and refrigerate for 4 hours to enhance the flavors.
Preheat a large frying pan or barbecue grill over medium-low heat. Remove pork from marinade, keeping the marinade for later. Cook the pork partially covered, turning occasionally, for 15-18 minutes until golden brown and fully cooked. Place pork on a plate, cover, and let it rest for 5 minutes before serving.
Once the pork is set aside to rest, pour the marinade into a frying pan over medium-high heat. Allow it to cook for 5 minutes until the mixture is reduced by half. Transfer it to a heatproof bowl. Next, clean the pan and heat it over high heat. Cook the orange slices for 1 minute on each side until they turn brown.
In a large bowl, combine the salad mix and seed sachet from the salad kit (set aside the dressing for later). In a separate bowl, mix together vinegar, remaining orange juice, and oil, then pour over the salad. Arrange the pork and orange slices on a platter and drizzle with the marinade. Serve alongside corn, coriander sprigs, mint sprigs, and the dressed salad.

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