If we close our eyes, the memories of mojo — citrus juice sauce spiked with garlic and cumin — drizzled over spit-roasted pork are as alive as when we tasted it in Cuba. We've recreated the experience with a roast marinated in these ingredients and served with its own drippings. Cubans would use 1 cup (250 mL) sour orange juice from Seville oranges, but because they are impossible to find out-of-season in Canada, we have substituted lime and lemon juice. Be sure to use a roast with the backbone removed or ask the butcher to remove it for you. The slices are neater than if the butcher simply cuts between the chops.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2006
- 1 pork rib roast rack (4 lb/2 kg, about 8 ribs)
- 2 cloves garlic slivered
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon each dried oregano ground cumin and pepper
- 3/4 cups sodium-reduced chicken stock
Cut several slits around pork; insert garlic. Place roast in large resealable plastic bag. In glass measure, whisk together orange, lime and lemon juices, oil, oregano, cumin and pepper; pour over pork and seal bag. Place in large bowl and refrigerate for at least 8 hours or for up to 24 hours, turning occasionally.
Place roast and marinade in roasting pan; cover and roast in 325°F (160°C) oven for 1 hour. Uncover and roast, basting several times, until meat thermometer registers 160°F (70°C), about 1 hour. Broil until golden brown, about 3 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing between ribs.
Meanwhile, skim fat from pan juices; add enough of the chicken stock to make about 1-1/4 cups (300 mL), adding more for less tangy sauce, if desired. Keep warm until serving with roast.
Nutritional facts <b>Per serving:</b> about
- Sodium 151 mg
- Protein 34 g
- Calories 352.0
- Total fat 22 g
- Cholesterol 89 mg
- Saturated fat 6 g
- Total carbohydrate 3 g
- Iron 13.0
- Folate 4.0
- Calcium 4.0
- Vitamin C 12.0