Roast Pork Loin with Mojo Sauce and Oranges

Name: Roast Pork Loin with Mojo Sauce and Oranges
Yield: Serves 4
Cuisine: Latin America & Caribbean, Caribbean
Ingredients: 1 teaspoon, table salt; 1 teaspoon, black pepper; 1 1/4 teaspoons, ground cumin; 1 1/2 - 2 pound, pork loin roast, boneless, tied at even intervals along its length with 3 pieces butcher’s twine; 4 teaspoons, vegetable oil; 1 , large red onion, halved through the root end and cut into 8 equal wedges with root attached (or use 2 medium onions, each quartered); 1/4 cup, extra-virgin olive oil; 6 medium cloves, garlic, minced or pressed through a garlic press (about 2 tablespoons); 1/4 cup, orange juice, from 1 large orange; 2 tablespoons, lime juice, from 1 lime; 3 , navel oranges, peel and pith removed and then each cut horizontally into 4 rounds

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Main Courses

Latin America & Caribbean

Caribbean

Meat

Pork

Roast pork with Cuban-style mojo sauce (olive oil loaded with garlic, cumin, and citrus juice) and oranges is a classic combination. We thought a scaled-down version of this dish would make a perfect weeknight supper for four.

SERVES4

WHY THIS RECIPE WORKS

After trying a handful of the most commonly available options for our roast pork recipe, we settled on blade-end pork loin because it is quite tender and has the benefit of a thick blanket of fat across the top, which melts and moistens the...

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