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A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit MAZOLA.com.
Grilled Cuban Mojo Pork
Grilled Cuban Mojo Pork is a fast and easy summertime staple.
This one is a favorite around here because you can create the marinade the day before, let it sit around in the fridge overnight and it is ready to grill when you are.
Seriously, this is one of those go-to recipes you’ll keep coming back to and what I love most about this is how incredibly simple it is.
Will the whole family be together on Saturday after a long week of work and school?
Prep the whole recipe beforehand (even up to two days before!) and all you have to do is grill at the moment you’re ready to cook.
No need to do any prep work when your family is around and you all can spend the afternoon outside enjoying each other and the warmer weather!
What I especially love about this recipe is that it has all of those yummy Cuban flavors I grew up on- lime juice, orange zest, cilantro, herbs and spices… so much good stuff!
What I love most is the addition of the Mazola® Corn Oil. It truly makes for a delicious experience with this amazing mojo pork and it is a better-for-you option than many other oils out there!
To make it even better and more versatile, it makes for a delicious glaze in the end too!
Really, it’s so simple. I know you’re going to love it.
Let’s dive right in!
What is Mazola® Corn Oil all about and why does it make Grilled Cuban Mojo Pork extra delicious?
Well, first off, Mazola® Corn Oil is a great alternative to other oils. That already makes you feel so much more at ease enjoying a nice, tender piece of pork!
Mazola® Corn Oil is amazing because it is an all-purpose cooking oil that is a heart healthy option for your family*! To learn more about this claim, visit MAZOLA.com.
This is so exciting because you can use it to bake, marinate, grill, cook, stir-fry and so much more!
This really is a versatile option to keep in your pantry at all times, so stock up and experiment using it in all of your cooking and baking!
What’s more, Mazola® Corn Oil has a neutral taste that allows the citrus flavors to blend well with the herbs and spices in the oil and allow the stars of this mojo marinade to shine.
The neutral flavor is what makes it so amazing for so many options.
What you will need for this Cuban Mojo Pork on the grill:
- sharp knife
- Mazola® Corn Oil
- Orange Juice
- Orange Zest
- Lime Juice
- Brown Sugar
- Pork Loins
The nice thing about this recipe is that all the equipment you need is outdoors. So you can get outside with the family and enjoy the warm weather while this slowly cooks to perfection!
One more thing I love about this marinade is the citrus/herby/sweet combination. Notice we have lime juice AND orange juice. A few different herbs and spices. And a dash of brown sugar.
That combination of flavors makes for the perfect homemade mojo. You won’t want a store bought bottle again. 😉
Let’s go through the steps real quick before you dive into this recipe at home!
How to make this simple summertime Grilling recipe…
Now you’ll see how truly EASY this one is.
First things first, prep your ingredients. I took a quick picture of them so you can get a visual.
Chop the cilantro, mint and garlic, measure out the juices and Mazola® Corn Oil, herbs and spices.
Take your pork loins and pierce them with a fork or sharp knife all over. This will allow the juices to seep in while you marinate!
Take a large zip top bag and add the following: Mazola® Corn Oil, orange juice, orange zest, lime juice, cilantro, mint, garlic, oregano, cumin and brown sugar. Close the bag and shake it up to combine!
Open the bag and add in the pork loins. Seal and shake it up again to coat the whole piece of meat. Lay the bag flat in your refrigerator and allow the meat to marinate for at least two hours, but preferably overnight!
When you’re ready to cook, preheat your grill to 450F. Once ready, remove the pork loins from the bag, allowing any excess liquid to drip off into the bag.
Something interesting about Mazola® Corn Oil is that it has a high smoke point! So you can cook it at 450F and it won’t affect the flavor.
Many people don’t realize that oils have a smoke point and once it is exceeded, the taste is negatively affected. That high smoke point is just one more thing that just makes this extra tasty and easy to use!
Season the pork loins with the salt and pepper, then place directly on the grill. Sear each side for 2-3 minutes. Make sure to allow it to sear, but check on it so it doesn’t entirely stick on the grill.
Once seared, turn off one side of the grill, and reduce the heat on the other side to 300F. Move the pork loins to the side where the grill is turned off.
At this point, the indirect heat will continue to cook the pork slowly. This is what builds maximum flavor and juiciness. It will cook on the grill for another 45-60 minutes depending on what temperature you like.
I always shoot for 155-160F. Be sure to check your meat every now and then to ensure you don’t overcook it!
Once it is done, remove from the grill and allow it to sit on a cutting board for 20 minutes or so to rest. This allows all the juices to settle inside and not run out once you slice it!
As you’re waiting, prepare the marinade glaze. This one is easy! Just add all of the ingredients in a small saucepan, bring to a boil and then once it does, reduce to a low simmer. Let it simmer for 5 minutes, stirring occasionally.
Remove from the heat, discard the whole mint leaves and transfer to a small bowl or ramekin. Allow to cool a bit before glazing the pork.
Slice the pork, glaze and serve with a side of potatoes and glazed carrots. YUM!
Rest assured that this recipe is not only easy and the perfect summertime outdoor meal, but it is better-for-you too. Mazola® Corn Oil is heart healthy for the whole family* so you can be sure you’re serving your family the best of the best!
DISCLAIMER: Corn Oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on the product label or at mazola.com for fat and saturated fat content.
DISCLAIMER *very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Corn Oil. #GrillingWithMazola
Grilled Cuban Mojo Pork
- 3/4 cup Mazola® Corn Oil
- zest of one orange
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1 cup cilantro finely chopped
- 2 tbsp mint leaves finely chopped
- 10 cloves garlic minced
- 2 teaspoons dried oregano
- 1/2 teaspoon dried cumin
- 2 tablespoons brown sugar packed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1 lb each boneless pork loins
- Glaze Marinade
- 1/2 cup Mazola® Corn Oil
- 1/4 cup orange juice
- 3 cloves garlic minced
- 2 tbsp cilantro finely chopped
- 1/2 tsp. dried oregano
- 3 mint leaves
For the Pork Loins:
- Rinse and pat pork loins dry. Remove any excess fat. Pierce it with a fork all over. Set aside.
- Take a large zip top bag and add the 3/4 cup of Mazola® Corn oil, orange zest, orange juice, lime juice, cilantro, mint, garlic, oregano, cumin and brown sugar. Seal the bag and shake it up to combine everything.
- Open it again, add the pork loins. Seal the bag, shake again, and then place in the refrigerator for at least 2 hours, but preferably overnight.
- When ready to grill, remove pork from the bag and place on a dish. Discard remaining marinade in the bag.
- Sprinkle the pork loins with the salt and pepper all over.
- Preheat all burners of grill to high (450F). Sear all sides of the pork for 2-3 minutes each. Then turn off one section of the grill and place the pork there. The indirect heat will finish cooking it without drying it out.
- Reduce the heat to medium high (around 300-350F) and cook for about an hour until pork reaches 155-160F. Check the temperature of the meat around 45 minutes or so first. Your grill may be more powerful and cook it faster.
- When done, remove from the grill and let it rest on a cutting board for 15-20 minutes so the juices to stay in the pork.
For the Marinade Glaze:
- Pour the Mazola® Corn Oil, orange juice, garlic, oregano, cilantro and mint leaves in a small saucepan.
- Bring to a boil, then reduce the heat and allow it to simmer for 5 minutes, stirring occasionally to make sure nothing sticks and the garlic isn't burning. Set aside to cool.
- When ready to serve, slice the pork and serve with a spoonful of the marinade glaze over each piece.