For simple entertaining, try this delicious Cuban mojo pork recipe. Bursting with herbs, spices and tangy flavours, it’s a real winner.
Serves66
Cook time25 mins25 minutes
Prep time20 mins20 minutes, + 4 hours marinating & 5 mins resting time
+ 4 hours marinating & 5 mins resting time
Ingredients
2 tbs lime juice
2 garlic cloves, crushed
2 tbs chopped coriander
2 tbs chopped mint
2 tbs chopped oregano
1 tsp ground cumin
1¾ cups (435ml) nudie Orange Juice with Pulp
¼ cup (60ml) olive oil
2 (400g each) pork tenderloins, trimmed
2 oranges, thickly sliced
350g pkt Coles Kitchen Kaleslaw Salad Kit
2 tbs apple cider vinegar
Barbecued corn, to serve
Coriander sprigs, to serve
Mint leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine lime juice, garlic, chopped coriander, chopped mint, oregano, cumin, 1½ cups (375ml) orange juice and 1 tbs oil in a glass dish. Add pork. Turn to coat. Cover and place in fridge for 4 hours to develop the flavours.
Step 2
Heat a large frying pan or barbecue grill on medium-low. Drain pork, reserving marinade. Cook the pork, partially covered, turning, for 15-18 mins or until browned and cooked through. Transfer to a plate. Cover and set aside for 5 mins to rest.
Step 3
While the pork is resting, place reserved marinade in a frying pan over medium-high heat. Cook for 5 mins or until mixture reduces by half. Transfer to a heatproof bowl. Wipe pan clean. Place over high heat. Add orange slices and cook for 1 min each side or until browned.
Step 4
Place salad mix and seed sachet from salad kit in a bowl (reserve dressing from the kit for another use). Combine vinegar and remaining orange juice and oil in a bowl and pour over salad. Arrange pork and orange slices on a platter. Drizzle with marinade. Serve with the corn, coriander sprigs, mint sprigs and salad.
