Cuban-Style Pork With Papaya Mango Salsa
Recipe By :Gourmet
Serving Size : 4
1/3 cup fresh orange juice
2 1/2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
10 garlic cloves -- chopped fine
1 tablespoon soy sauce
2 teaspoons freshly ground black pepper
2 tablespoons minced fresh oregano -- or 2 tsps dried oregano
1/2 teaspoon salt
4 bay leaves
1 pound pork tenderloin
Papaya Mango Salsa -- (See Recipe)
In a small bowl stir together first 9 ingredients until salt is dissolved. Chill mojo (sauce), covered, at least 1 and up to 24 hours. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag and press out excess air.
Marinate in refrigerator 3 hours.
Preheat oven to 400 degrees F. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees F. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with salsa.
Papaya Mango Salsa
1/2 Papaya -- ripe yet firm
1 medium Mango -- ripe yet firm
1 small red onion -- chopped fine
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/2 small Jalapeno Chile Pepper
1 tablespoon Chopped Fresh Cilantro
Salt
Black pepper
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch pieces. In a small bowl toss together fruit, onion, lime juice and lemon juice. Wearing rubber gloves, seed and mince jalapeno and stir into salsa with coriander and salt and pepper to taste. Chill, covered, at least 2 and up to 24 hours.
Yield:
"2 1/2 Cups"
Recipe By :Gourmet
Serving Size : 4
1/3 cup fresh orange juice
2 1/2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
10 garlic cloves -- chopped fine
1 tablespoon soy sauce
2 teaspoons freshly ground black pepper
2 tablespoons minced fresh oregano -- or 2 tsps dried oregano
1/2 teaspoon salt
4 bay leaves
1 pound pork tenderloin
Papaya Mango Salsa -- (See Recipe)
In a small bowl stir together first 9 ingredients until salt is dissolved. Chill mojo (sauce), covered, at least 1 and up to 24 hours. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag and press out excess air.
Marinate in refrigerator 3 hours.
Preheat oven to 400 degrees F. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees F. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with salsa.
Papaya Mango Salsa
1/2 Papaya -- ripe yet firm
1 medium Mango -- ripe yet firm
1 small red onion -- chopped fine
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/2 small Jalapeno Chile Pepper
1 tablespoon Chopped Fresh Cilantro
Salt
Black pepper
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch pieces. In a small bowl toss together fruit, onion, lime juice and lemon juice. Wearing rubber gloves, seed and mince jalapeno and stir into salsa with coriander and salt and pepper to taste. Chill, covered, at least 2 and up to 24 hours.
Yield:
"2 1/2 Cups"