A simple and easy Cuban mojo pork grilled on the BBQ for a fun summertime dinner. 30 minutes and you’re ready for dinner!
- 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 1lb each boneless pork loins
- 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.