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Cuban Style Pork with Papaya Mango Salsa

recipe courtesy of Gourmet Magazine

 

Cuban pork with mango papaya salsa

Although I've made this roast pork and tropical salsa using the suggested mojo ingredients, I have also used traditional Cuban mojo sauce. This recipe doesn't take too much prep work, but do give yourself a few hours in advance to marinate the pork and chill the salsa.

  • Prep Time: 30 minutes (4 hours inactive)

  • Cook Time: 40 minutes

  • Total Time: 1 hour 10 minutes


Mojo Ingredients:


1/3 cup fresh orange juice
2 1/2 tablespoons fresh lemon juice
10 garlic cloves, chopped fine
2 teaspoons soy sauce
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano, crumbled
1 teaspoon salt
4 bay leaves
1 pound piece boneless pork loin

 

Papaya Mango Salsa Ingredients:

1/2 firm ripe papaya
1 medium firm ripe mango
1/2 medium red onion, chopped fine
3 tablespoons fresh lime juice
1/2 small jalapeno chili, seeded and minced
1 tablespoon chopped fresh coriander

Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24.

 

To Prepare Mojo and Pork:


Make mojo: In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24.

Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marinate pork, chilled, 3 hours.

 

Cooking Instructions:

Preheat oven to 400 degrees. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees.

 

Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa. Yields 4 servings.




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Directions on how to make authentic Cuban roast pork with a fruit salsa.

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