ROASTED PORK LOIN WITH CREOLE MOJO AND YUCCA PUREE

PORKESSABOR.COM
Photo Credit: PORKESSABOR.COM

PREPARATION

4h 40m

  • COOKING

1h 45m

  • PORTIONS

4 people

INGREDIENTS

For the Loin:

  • 2 pounds boneless pork tenderloin

For the Dressing:

  • 3 garlic cloves, crushed
  • 1 tablespoon of salt
  • 1 tablespoon of oregano
  • 1 teaspoon of ground cumin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon of black pepper

For the Mojo:

  • ½ cup of olive oil
  • 1 cup of acidic orange juice (or juice of 2 parts orange, 1 part lemon)
  • 12 garlic cloves
  • 1 coriander bouquet
  • 1 tablespoon of oregano
  • 1 teaspoon of cumin
  • Salt and pepper to taste

For the Yuca:

  • 2 pounds yucca, peeled, without vein, cut into 2-inch cubes
  • 12 garlic cloves
  • 4 tablespoons of olive oil
  • 4 tablespoons of butter
  • 1 cup of milk (or half milk, half cream)
  • Salt and pepper to taste

TO PREPARE THE PORK LOIN:

  • Combine all of the dressing ingredients. Rub the tenderloin with the seasonings.
  • Place all the ingredients of the mojo in a blender and process until a completely homogeneous puree is formed. Add salt and pepper to taste.
  • Place pork in a resealable food storage bag, add mojo and marinade for at least 4 hours or overnight.
  • Discard the marinade.
  • Preheat oven to 350 ° F.
  • Place the tenderloin on the rack on a baking sheet and grill for 35-45 minutes or until the internal temperature reaches 145 ° F.
  • Remove the loin from the oven, cover with aluminum foil and let it rest for 20 minutes.

TO PREPARE THE YUCCA:

  • In a skillet, simmer whole garlic cloves in olive oil. Remove from heat and reserve.
  • Boil yucca in salted water for 25-30 minutes or until tender.
  • Puree the yucca either in a manual food processor or with a masher and add the warm milk, butter, garlic and garlic oil. Season to taste.

TIPS:

Reserve part of the mojo to season over the pork and / or yucca before serving

The remaining pork can be cut into thin slices and used to make authentic Cuban sandwiches!

SUGGESTIONS TO SERVE:

Place the pork and yucca on a plate and season with the mojo.

NUTRITIONAL INFORMATION (PER PORTION)

CALORIES

1175.15 kcal

SATURATED FATS

16.29 g

PROTEINS

51.77 g

CHOLESTEROL

159.01 mg

SUGARS

11.16 g

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Photo Credit: Porkessabor.com

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FoodRecipes

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