Scored Cuban Mojo Pork Loin With Papaya, Avocado And Tomato SaladPrint Recipe
- 4 pounds pork loin with fat cap
- As needed canola oil
- 6 cups white rice steamed
- As needed black beans soupy and seasoned
For the Salad
- 2 cups papaya 3/4-inch dice
- 2 cups Florida avocados 3/4-inch dice
- 2 cups tomatoes julienned
- 1 cup red bell pepper julienned
- 1 cup red onion julienned
- 1/2 cup cilantro torn
- As needed grape seed oil
- As needed salt
- As needed pepper
For the marinade
- 2 teaspoons Mexican oregano
- 1 1/2 teaspoons cumin
- 1/2 teaspoon cayenne
- 1 1/2 TBL salt
- 1 teaspoon black pepper
- 1 cup onion minced
- 6 cloves garlic crushed
- 2 cups sour orange juice or as needed*
- Using a bias cut, score the pork loin in a crosshatch pattern on both sides. Cuts should be in half-inch intervals and a half an inch deep.
- Combine the Mexican oregano, cumin, cayenne, salt and pepper and stir to mix.Add the minced onion and garlic cloves to create a paste, add enough sour orange juice to loosen the mixture and create a marinade. You will need more volume of marinade and more liquid to marinate in a dish or zip lock bag, less if you plan to vacuum seal. Place the marinated pork loin for at least 6 hours or overnight.
- Temper the pork loin by removing it from the refrigerator 30 minutes before cooking. Take the pork loin out of the marinade mixture and pat it dry. Heat 2 tablespoons of oil in a large skillet over medium high heat. Pan sear the pork loin, turning and basting often until the loin is browned and cooked to an internal temperature of 140°F, let rest and carry over 245°F.
- To assemble the salad: Combine all the ingredients for the salad and lightly dress with neutral oil and season with salt and pepper to taste.
Yields 8 portions
*Notes: If you are unable to find sour or bitter oranges, you can substitute a blend of 50% freshly squeezed lime juice and 50% freshly squeezed orange juice.
To serve: Slice medallions off the cooked pork loin and serve alongside steamed white rice, soupy, seasoned black beans and the papaya, avocado and tomato salad.