Re: 365 Foreign Recipes
Adobo-rubbed Pork Tenderloin with Mango Mojo
Diced mangoes add a sweet surprise to traditional Cuban mojo drizzled on roasted pork.
1/2 cup achiote oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin seeds
1 teaspoon salt
Juice of 2 limes
1 teaspoon dried thyme
6 sprigs cilantro, washed
2 pork tenderloins, 12-14 ounces, trimmed
Preparation: To make marinade, place all ingredients (except pork) in a blender and pulse 3 times for 3 to 4 seconds. Place the tenderloins in a shallow pan, pour the marinade over it, and place in refrigerator for 3 hours or, better yet, 24 hours.
Mango Mojo
1 firm and ripe mango, skinned and diced
3 tablespoons diced red onions
1 teaspoon garlic, minced
1/4 cup cilantro leaves, washed, picked, and roughly chopped
1 jalapeņo, seeded and diced very finely
3 ounces mango juice
Juice of 4 limes
1/4 cup olive oil
Preparation: In a bowl, mix all the mojo ingredients and let the flavors blend for about 1 hour.
Preheat the oven to 350°F. In a large skillet over high heat, heat 1 tablespoon of achiote oil. Add the tenderloins. Brown well on all sides, place the pan in the oven, and cook for 5 minutes more. Take the pan out of the oven and let the meat cool slightly before slicing. Serve with the mango mojo. Makes 6 servings.
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