In the summer I just crave healthy, lean foods. It may be because of the heat. It may be because I’m not hiding behind the layers of clothing that I wear in winter that my subconscious is reminding me that fatty foods
make for a fatty Kari!
In any case...
In any case...
Pork is a lean protein.
Somewhere along the way pork was labeled bad and fatty; I suspect that
it’s because pulled pork and pork belly are all the rage in the culinary world
at this time. There are cuts of pork such
as pork tenderloin or loin chops, that are just as lean as chicken.
Mojo marinade (pronounced moho) is a bright citrus marinade that takes to grilling really
well.
Mojo marinades vary depending upon which region of the world
you live in. Because I live in South
Florida, I am influenced by the Latin versions which uses sour orange. Since sour orange isn’t readily available in
most parts of the continent, I used a combination of navel oranges and lemons
to achieve a similar flavor.
Y’all know that I’m kinda lazy, so I cut a larger piece of
pork in two and marinated it. I grilled
half the first night, to enjoy for dinner; and a couple of days later I grilled
the remaining half to make yummy sammies…one recipe, two dinners!
Here’s what you do.
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Slice the aromatics; onion, orange, lemon and flat leaf parsley. |
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In a small bowl mix together some orange juice, worcestershire sauce, honey, and a few dashes of tobassco. |
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Add half of the aromatics to the bottom of two ziploc bags, place the pork on that, then add the remaining aromatics. |
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Break two bay leaves in half and add two halves to each bag. |
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Remove the marinated pork from the refrigerator about 15 minutes before cooking. Take it out of the marinade and blot off the excess marinade. |
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Pour the marinade into a sauce pan. Bring the marinade to a boil, and then turn the heat down to medium-low and cook it for 20 minutes. |
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Remove the cooked pork, cover it with foil and allow to rest for about 10 minutes before slicing. |
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Strain the cooked marinade into a bowl and discard the solids. |
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Pour a little of the marinade over the pork slices and serve the remaining marinade on the side. |
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I only cooked half of the pork and served it with some lovely grilled corn and a crisp salad. |
Start by making the Spicy Red Cabbage Slaw.
In a medium bowl add shredded cabbage, really finely sliced onion, and thinnly sliced jalapenos which are de-seeded. |
In a small bowl mix together some mayo, dijon mustard, freshly squeezed lemon juice, apple cider vinegar, honey, ground cumin and ground coriander. |
Pour the dressing over the shredded veggie and toss to mix. Refrigerate for about 30 minutes. |
To make the pork sandwich you will need: Mojo Marinated Grilled Pork, Spicy Red Cabbage Slaw, sliced avocado and some Naan bread (though pita bread of your favorited roll will be just as great). |
I served this with more sweet summer corn (cuz I just can't get enough of it) as well as sliced tomatoes and cucumbers. |
MOJO MARINATED GRILLED PORK
Serves 6
3 lbs. Boneless
lean pork, such as pork tenderloin, or country pork
¼ tsp. Granulated garlic
1 Tbsp. Seasoning salt
1 tsp. Pepper
1 Large
onion, sliced
1 Lemon,
sliced
1 Orange,
sliced
1 cup Flat leaf parsley, roughly chopped
¾ cup Orange juice
2 Tbsp. Honey
1 ½ Tbsp. Worcestershire sauce
2 Bay
leaves
Hot
sauce, few dashes
1.
Remove the silver skin from the pork with a
sharp knife; if necessary cut the pork in two so that it will fit into 2 gallon
sized Ziploc storage bags. Season all
sides of the pork with the granulated garlic, seasoning salt, and pepper.
2.
Divide the remaining ingredients between 2
gallon sized Ziploc storage bags. Add
the pork to the bags doing your best to have the marinade on all sides of the
pork. Squeeze the excess air out of the
bags. Give the bags a little squeeze to
break the juice pods of the fresh citrus.
Refrigerate for at least two hours, overnight is even better.
3.
Remove the marinated pork from the refrigerator
15 minutes before you’re ready to grill.
Remove the pork from the marinade and blot the pork with a paper
towel. Get your grill good and hot, add
the pork to the grill and turn the grill down to medium-low. Cook for 10 minutes on the first side and
about 8 minutes on the second side, until an internal temperature of 145 to 150
degrees. Remove the grilled pork to a
platter and cover with foil to rest for 10 minutes before slicing.4.
Meanwhile, add the marinade to a sauce pan,
bring to a boil, then reduce the heat to medium-low and cook for about 20
minutes. Pour the cooked marinade
through a strainer into a bowl. Discard
the solids and serve the marinade over the cooked pork.
MOJO PORK SANDWICH
Serves 4
1 ½ lbs. Grilled Mojo pork, sliced thin
4 pieces Naan bread, cut into halves or quarters
Spicy
Red cabbage slaw, recipe follows.
1 Avocado, sliced
1 Avocado, sliced
1.
Lay a
little slaw on the bottom of a piece of Naan bread, top it with a few slices of
pork, a few slices of avocado and finally another piece of Naan bread on top.
Note: This also makes great pita bread stuffing or just use
your favorite rolls.
SPICY RED CABBAGE SLAW
¼ head Red cabbage, shredded
¼ Medium onion, sliced really thin
1 Jalapeno, finely diced
¼ cup Mayonnaise
1 tsp. Dijon mustard
1 tsp. Dijon mustard
½ Lemon,
juiced
2 Tbsp. Honey
½ Tbsp. Apple cider vinegar
1/8 tsp. Ground cumin
1/8 tsp. Ground coriander
1.
Add the cabbage, onion and jalapeno together in
a medium bowl.
2.
In a small bowl stir together the mayonnaise,
lemon juice, honey, apple cider vinegar, cumin and coriander.
3.
Mix the dressing into the shredded cabbage
mixture. Cover and refrigerate for about
30 minutes.
This recipe was shared at:

OHHHHH that marinade looks so good! Whenever I have the time and forethought, I LOVE using marinades and am always looking for a great recipe. SCORE! My bf's alllll about pork, so he'll love this!
ReplyDeleteThanks Julia. I think your BF will love this marinade for pork, but I forgot to mention that it's also great for chicken!
DeleteI grew up in South Florida where a good "mojo' marinade was a must for pork. Yours rocks.
ReplyDeleteTGIF.
Velva
Thanks Velva, I feel validated,this coming from a South Floridian!
Deleteso scrumptious...perfectly grilled :-)
ReplyDeleteThis marinade sounds terrific. Beautiful dish and we love good moist pork. Bravo!
ReplyDelete