Ingredients
2 to 2 1/2lbs Pork Loin, pierced frequently with a steak knife
1/3 Cup Good Olive Oil
1/2C Orange Juice
2TBSP Fresh Lemon Juice
2TBSP Fresh Lime Juice
8-10 Cloves of Garlic, minced
1 TSP Ground Cumin
Salt and Pepper
In a small sauce pan. Heat the olive oil to medium high. Toast the garlic in the olive oil (no more than 30 to 40 seconds). Add the cumin, orange, lemon and lime juice and boil for about 30 seconds. Allow to cool then season to taste with salt and pepper. Once the mojo has cooled completely, add the mojo and the pork to a large sealable bag and refrigerate for at least 8 hours.
Preheat oven to 450°. Place the pork loin in an 8"x12" baking dish, pour approximately 1/3 of mojo over the pork loin and place in oven. After 15 minutes, reduce oven temperature to 300°. Baste every 30 minutes, adding 1/3 of the remaining mojo the next 2 bastings. Cook until internal roast temperature reaches 145°.
2 to 2 1/2lbs Pork Loin, pierced frequently with a steak knife
1/3 Cup Good Olive Oil
1/2C Orange Juice
2TBSP Fresh Lemon Juice
2TBSP Fresh Lime Juice
8-10 Cloves of Garlic, minced
1 TSP Ground Cumin
Salt and Pepper
In a small sauce pan. Heat the olive oil to medium high. Toast the garlic in the olive oil (no more than 30 to 40 seconds). Add the cumin, orange, lemon and lime juice and boil for about 30 seconds. Allow to cool then season to taste with salt and pepper. Once the mojo has cooled completely, add the mojo and the pork to a large sealable bag and refrigerate for at least 8 hours.
Preheat oven to 450°. Place the pork loin in an 8"x12" baking dish, pour approximately 1/3 of mojo over the pork loin and place in oven. After 15 minutes, reduce oven temperature to 300°. Baste every 30 minutes, adding 1/3 of the remaining mojo the next 2 bastings. Cook until internal roast temperature reaches 145°.
