Wednesday, June 15, 2016

Cubano Pork Tenderloin With Mango Mojo Sauce

Cubano Pork Tenderloin With 
Mango Mojo Sauce

Serves 6 to 8.
1/2 cup fresh orange juice 
1/4 cup fresh lime juice
1/4 cup dark rum (Myers)
1 medium onion, thinly sliced 

6 garlic cloves, minced
2 tsp. dried oregano
2 tsp. ground cumin
2 tsp. salt
1 bay leaf, crumbled
1/2 tsp. ground black pepper 3 pork tenderloins

Mango Mojo:

1 mango, peeled and coarsely chopped
1/4 cup fresh lime juice
1 clove garlic, peeled
1 T. chopped jalapeno with or without seeds or to taste 

1 tsp. salt or to taste
2 T. chopped cilantro

1. For pork marinade, mix all but pork in large resealable plastic bag. Trim pork of all fat and silverskin and to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once.

2. Preheat oven to 400 degrees. Transfer pork to baking pan; discard marinade. Roast until thermometer inserted into center of pork registers 150 degrees, about 25 minutes. Let pork stand 5 minutes.

3. While pork is resting make the Mango Mojo by combining all but the cilantro in a blender and pureeing. Stir in cilantro.

4. Cut pork crosswise into 1/2-inch-thick slices. Arrange on platter and pour on the Mango Mojo.

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