Scored Cuban Mojo Pork Loin With Papaya, Avocado And Tomato Salad


  • 4 pounds pork loin with fat cap
  • As needed canola oil

To Serve

  • 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*


  1. 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.  
  2. 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.  
  3. 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. 
  4. 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.