Mojo Roast Pork: Difference between revisions
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|title= | |title=Miami Mojo roast pork | ||
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|description= | |description=A Cuban classic roast pork recipe made with the best marinade in Miami, Goya Mojo Marinade. | ||
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A [[Cuban]] classic with the best [[Marinade|marinade]] in Miami. | A [[Cuban]] classic with the best [[Marinade|marinade]] in Miami, [[Goya Mojo Marinade]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 [[Pork loin]] | | 1 [[Pork loin]] | ||
| 1 bottle | | 1 bottle [[Goya Mojo Marinade]] | ||
}} | }} | ||
===[[Mise en place]]=== | |||
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] | |||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Just sit the loin in the [[Marinade|marinade]] for 4 hours...or overnight before [[Roasting|roasting]]. | | Just sit the loin in the [[Marinade|marinade]] for 4 hours...or overnight before [[Roasting|roasting]]. | ||
| Remove the [[Pork|pork]] from the [[Refrigerator|refrigerator]] 30 minutes before [[Roasting|roasting]]. | |||
| Remove the [[Pork|pork]] from the [[Refrigerator|refrigerator]] 30 minutes before [[Roasting|roasting]]. Season the pork with [[Salt|salt]] and [[Pepper|pepper]] and cook for 30 minutes. Reduce the heat to 189 [[Degrees|degrees]] C and continue roasting, [[Basting|basting]] with the [[Marinade|marinade]] during the last 30 minutes of roasting until golden [[Brown|brown]] and an instant-read [[Thermometer|thermometer]] inserted into the center reaches 66 degrees C. Remove from the [[Oven|oven]], [[Baste|baste]] with any remaining glaze, tent loosely and let [[Rest|rest]] 15 minutes before slicing. | | Season the pork with [[Salt|salt]] and [[Pepper|pepper]] and cook for 30 minutes. | ||
| Reduce the heat to 189 [[Degrees|degrees]] C and continue roasting, [[Basting|basting]] with the [[Marinade|marinade]] during the last 30 minutes of roasting until golden [[Brown|brown]] and an instant-read [[Thermometer|thermometer]] inserted into the center reaches 66 degrees C. | |||
|Remove from the [[Oven|oven]], [[Baste|baste]] with any remaining glaze, tent loosely and let [[Rest|rest]] 15 minutes before slicing. | |||
}} | }} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cuban recipes]] | [[Category:Cuban recipes]] | ||
[[Category:Main courses]] | |||
[[Category:Spicy recipes]] | |||
[[Category:Chilli pepper recipes]] | |||
[[Category:Garlic recipes]] | |||
[[Category:Meat recipes]] | |||
[[Category:Pork recipes]] | |||
[[Category:Baked or roasted]] | |||
===Recipe source=== | ===Recipe source=== | ||
{{Template:RecipeCourtesyOfCubanCuisine}} | {{Template:RecipeCourtesyOfCubanCuisine}} | ||
Revision as of 10:10, 16 June 2015
| Mojo Roast Pork | |
|---|---|
 |
| Servings: | Serves 6 |
| Ready in: | 5 hours |
| Prep. time: | 4 hours |
| Cook time: | 1 hour |
| Difficulty: | 
|
A Cuban classic with the best marinade in Miami, Goya Mojo Marinade.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 Pork loin
- 1 bottle Goya Mojo Marinade
Mise en place
- Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
Method
- Just sit the loin in the marinade for 4 hours...or overnight before roasting.
- Remove the pork from the refrigerator 30 minutes before roasting.
- Season the pork with salt and pepper and cook for 30 minutes.
- Reduce the heat to 189 degrees C and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 66 degrees C.
- Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.