Tuesday, June 16, 2009

Mojo Pork with Papaya Mango Salsa

This was very tasty and enjoyed by all!

After researching Versailles Restaurants, I decided to make their Florida (Orange and) Avocado Salad for dinner last night. I had a taste for some other Cuban recipes to go with it. I found a last pork loin roast from the FFA pigs in the freezer and had some mango and papaya to use up. (BTW, Mangoes were only $.50 each at the store this week.) Add some Yellow Rice and steamed spinach and we have a full meal!

¼ cup olive oil
1 med. onion, diced
2 Tbsp. chopped garlic
1 cup orange juice
½ cup lime juice
1 Tbsp. parsley flakes
1 tsp. oregano, dried
¼ tsp. salt
¼ tsp. fresh ground black pepper

2 ½ lbs. boneless pork loin
canola oil spray

Preheat oven to 400°F.
Put all the mojo sauce ingredients in the blender and give it a whirl.
Slice the pork loin into at least 10 chops.
Heat large skillet hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while setting up and preparing other ingredients for dinner.
Sear each chop on both sides and place in bottom of large roasting pan. When all chops are done, pour mojo sauce over all.
Bake for 40 minutes.
Serves: 8
Alternate cooking methods: Marinate pork in large zip-lock bag or covered glass dish for at least 2 hours up to 24 hours. Then grill or broil as you desire. Bring the discarded marinade to boil and drizzle it over the cooked meat.
Serve topped with Mango Papaya Salsa. Good accompaniments are Yellow Rice, Black Beans, and Versailles’ Florida Avocado Salad.
I baked the leftover pork in marinade with the leftover salsa on top in a covered baking dish at 325°F for two hours. It was even better!

Mango Papaya Salsa
¼ firm ripe papaya, ¼” dice
½ medium firm ripe mango, ¼” dice
¼ medium red onion, finely diced
3 Tbsp. lime juice
1 (4 oz.) can diced green chiles
¼ tsp. jalapeno hot sauce
1 Tbsp. chopped cilantro

Mix all ingredients in bowl.
Cover and chill at least 2 hours up to 24 hours.
Serves: 8

Yellow Rice with Cilantro
Saffron is not traditionally used in Arroz Amarillo, although some people do. Instead they use Annatto Oil, to give the yellow coloring expected in this dish. Sometimes you can find yellow rice already packaged.
1 cup long grain white rice
2 cups water
1/4 teaspoon saffron threads or a pinch of powdered saffron
1 Tbsp. chopped cilantro
2 cubes chicken bouillon

Combine all ingredients. Cover tightly and bring to a boil.
Reduce the heat to very low and cook 20 minutes.
Remove from heat and set aside for 5 minutes without lifting lid.
Fluff with a fork and serve.
Serves: 4

My thanks to the following for their inspiration!
Mojo Sauce
Richard Lee Holbert rlhintexas@xxxxxxx
FamilyFare@yahoogroups.com 8/19/2005 5:52 AM

Cuban Style Pork with Papaya Mango Salsa
Sandy oommpapa@xxxxxxxx

Jimmy Buffett's Cuban Pork
My Kitchen Diary By Lin Soulard
Sandy oommpapa@xxxxxxxx 7/4/2001 2:03 AM

Cuban Main Dishes
linda lake lindam65@xxxxxxxxxx

Yellow Rice with Cilantro
Neris neris@xxxxxxxxxx

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