Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

+
Chain Restaurants

For Those Who Miss TrJ's Mojito Simmer Sauce

opinionatedchef | Jan 16, 201102:48 PM

This product was one of our all time favs trJ or other. We would sear a pork loin roast or turkey thighs, and pour a jar over, cover and bake at 350 degrees til done. YUMMM!!

So this wkend I finally tried another brand.Goya's Mojo Criolla comes in a clear wine bottle size bottle. It tastes good but is wicked salty and lacking in the punch of fresh citrus. Here's a quick recipe:

Pork Loin in Mojo Sauce

2 1/2 lb. boneless pork loin
2 large slivered peeled garlic cloves
kosher S and fresh coarsely ground Black P

2 c. Goya's Mojo Criolla
1/3 c. OJ concentrate combine all 3.
1/4 c. fresh lime juice.
opt. ch. cilantro or cilantro pesto

On the fat (top) side of the pork loin, poke small 2" deep holes all over, with a sharp metal skewer or the tip of a boning knife, and push in garlic slivers. Sprinkle s and p all over all sides of pork. Cover and sit 1-3 days to cure in frig. In a dry deep oven proof pot just bigger than the pork loin, sear the pork all over on medium high heat, beginning w/ the fat side so some fat will melt for searing the other sides. Pour the mojo sauce over the pork, cover and bake in 350 degree oven, turning once, til pork reaches 140 degrees (approx. 1/2- 3/4 hr.). Remove pot from oven, turn pork over in sauce,let sit covered 10 min. to retain juices. Remove from sauce, slice thinly, serve w/ sauce. Opt- just before serving, add into the sauce a few spoonfuls of cilantro pesto or chopped cilantro. Slice pork thinly and serve w/ sauce. Rice and steamed broccoli make good accompaniments (rice - to absorb the sauce.)

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound