Eosinophilic Esophagitis Friendly Cuban Mojo Roast Pork Loin
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the mojo marinade
- 3 lb boneless pork loin roast
- ½ cup fresh orange juice (from about 2 oranges)
- ¼ cup fresh lime juice (from about 3 limes)
- 6 cloves garlic, minced
- ¼ cup fresh oregano leaves, roughly chopped
- 2 tbsp fresh cilantro, roughly chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ cup olive oil
- 1 ½ tsp fine sea salt
For roasting
- 2 tbsp olive oil
For the pan sauce
- ½ cup fresh orange juice (from about 1 orange)
- ¼ cup bone broth
- 1 tbsp fresh lime juice
For serving
- 1 tbsp fresh cilantro, finely chopped (optional)
- lime wedges (optional)
Instructions
- 1
In a medium bowl, whisk together the orange juice, lime juice, garlic, oregano, cilantro, turmeric, ginger, olive oil, and salt until combined. Reserve 3 tablespoons of the marinade in a small bowl, cover, and refrigerate — this will be used for the pan sauce. Place the pork loin in a large zip-top bag or baking dish and pour the remaining marinade over it, turning to coat on all sides.
- 2
Seal the bag (or cover the dish) and refrigerate for at least 8 hours or overnight, turning the pork once halfway through if possible.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!