Cuban style mojo is not only used as a sauce but, also as a marinade for roasted pork, chicken, fish and beef. The orange and lime give the marinade it's signature sweet tart flavor that balanced with the smokey flavor of cumin. Grilled vegetables basted with mojo soak up the smokey caramelized flavor that is enhanced by the grill. Here is the traditional Cuban Mojo recipe, which I used to marinate and roast pork tenderloin to make the classic Cuban Sandwich.
six garlic cloves, peeled and chopped
the juice of two navel oranges
the juice of two limes
1 tsp cumin
salt and freshly ground black pepper
To use as a marinade,
Mix all of the ingredients together and pour over poultry, fish, pork or beef. When working with pork or beef I like marinating over night, for the best flavor and tenderness. Three to four hours for poultry and 30 minutes to an hour for fish or shrimp.
To use as a sauce;
Gently fry the chopped garlic in olive oil, when lightly browned, add the cumin and cook one minute allowing it to bloom. Next, add the citrus juice and let simmer five to ten minutes until it has reduced slightly. Season with salt and pepper.
For the roasted pork tenderloin, marinate in mojo over night. Preheat your oven to 375-degrees. In an oven-proof pan, brown the tenderloin on all sides. Roast for 45 minutes or until the internal temperature reads between 160 -170 on a meat thermometer, allow to rest for 15 minutes before slicing.