Name: Mojo roast pork
Prep time: 40 min
Cook time: 140 min
Total time: 180 min
Yield: 1
Cuisine: holiday
Ingredients: 80ml olive oil; 125.00 ml coriander leaves; 40.00 ml oregano leaves; 2 tsp orange rind, grated; 60ml orange juice; 42.00 gm lime juice; 3 garlic cloves, chopped; 2.50 gm ground cumin; 2kg Pork Boneless Forequarter Roast; 4 corn cobs, husks removed; 2 x 450g pkts Brand Microwavable Long Grain White Rice; 400g Black Beans, rinsed, drained; 82.50 ml coriander, chopped; 2 long red chillies, sliced; Extra coriander sprigs, to garnish

Mojo roast pork

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Prep Time:
40 minutes

Cook Time:
140 minutes

Total Time:
180 minutes

Impress your guests with savory roast pork paired with sweet corn and zesty orange-lime sauce.

Ingredients:

80ml olive oil
40.00 ml oregano leaves
2 tsp orange rind, grated
60ml orange juice
42.00 gm lime juice
3 garlic cloves, chopped
2.50 gm ground cumin
2kg Pork Boneless Forequarter Roast
4 corn cobs, husks removed
2 x 450g pkts Brand Microwavable Long Grain White Rice
400g Black Beans, rinsed, drained
82.50 ml coriander, chopped
2 long red chillies, sliced
Extra coriander sprigs, to garnish

Instructions:

Fire up the barbecue to high heat.
In a small food processor, add oil, coriander leaves, oregano, orange rind, orange juice, lime juice, garlic, and cumin. Pulse until finely chopped. Season with salt and pepper. Mix half of the orange mixture with the pork in a large bowl.
1. Place the pork in a disposable baking tray and cook using indirect heat in a covered barbecue for 30 minutes. 2. Reduce heat to low and continue cooking in the covered barbecue, basting with juices from the tray every 20 minutes, for 1 hour and 40 minutes or until fully cooked. 3. Remove the pork from the barbecue, cover it, and let it rest for 20 minutes before slicing it thickly.
While the pork rests, turn the barbecue heat to high. Halve the corn cobs and cook for 8 minutes, turning occasionally, until charred and tender. Transfer to a plate, cover to keep warm.
Prepare the rice as per the packet instructions. Transfer the cooked rice to a heatproof bowl, then gently mix in the beans and chopped coriander.
Next, blend the chili into the set-aside orange mixture. Serve the pork alongside a combination of corn and rice, topped with the flavorful orange mojo sauce. Finish by adorning with additional fresh coriander sprigs.

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