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Cuban-Style Pork with Papaya Mango Salsa

1/3 cup Fresh orange juice
2 1/2 tablespoons Fresh lemon juice
2 tablespoons Fresh lime juice
10 Garlic cloves -- chopped fine
1 tablespoon Soy sauce
2 teaspoons Freshly-ground black pepper
2 tablespoons Minced fresh oregano (or 2 tspns dried oregano, crumbled)
1/2 teaspoon Salt
4 Bay leaves
1 pound Pork tenderloin


In a small bowl stir together first 9 ingredients until salt is dissolved. Chill mojo (sauce), covered, at least 1 and up to 24 hours. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag and press out excess air. Marinate in refrigerator 3 hours.


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.


This recipe yields 4 servings,





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