Mojo marinated Chairman’s Reserve® Meats Pork loin served with Mofongo, black bean puree, and pickled red onion.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Pork Loin
INGREDIENTS
- 1 ea. Chairman’s Reserve® Meats Pork Loin
- 1 oz. Kosher salt
- 4 cups Mojo
METHOD
- Pour the mojo marinade over the meat. Marinate for at least 20 minutes, but no more than 12 hours.
- Cook at 350°F for 30 minutes.
Mojo
INGREDIENTS
- 3 cups Lemon juice
- 2 cups Lime juice
- 1 cup Orange juice
- 1 cup Garlic
- 2 oz. Cumin
- 4 oz. Kosher salt
- 1/2 tbsp. White pepper
METHOD
- Mash the garlic into a paste using a mortar and pestle (or press the garlic with a garlic press).
- Mix the garlic, orange zest, lime zest, olive oil, orange juice, lime juice, cilantro, oregano, cumin, salt, and pepper in a medium container.
Mofongo
INGREDIENTS
- 3 cups Green plantains
- 1 cup Small diced onion
- 1/2 cup Minced garlic
- 1 cup Pork chicharron
- 1 tbsp. Kosher salt
- 1/2 tbsp. Black pepper
- 4 oz. Lemon juice
METHOD
- Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
- Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.
- Remove them and mash them on a mortar. Add some mashed garlic, onion and pieces of chicharron.
- Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat.
Black Bean Puree
INGREDIENTS
- 2 cups Black beans
- 1 cup Garlic
- 1 cup Onions
- 2 oz. Kosher salt
- 1 tbsp. Black pepper
- 1 cup Broth
- Jalapeno
- Cilantro
METHOD
- Heat olive oil in a medium saucepan over medium heat. Sauté onion and jalapeno until tender, about 5 minutes.
- Stir in garlic and sauté for an additional 1 minute. Add in black beans and 1/2 cup broth. Bring to a simmer, stirring often. Allow to simmer until broth is mostly absorbed.
- Add another 1/2 cup of broth, cilantro, and seasonings: heat through. Using an immersion blender or blender, puree to desired consistency. Serve warm with a sprinkle of queso fresco cheese and tortilla chips.
