Nickel Allergy Friendly Cuban Mojo Roast Pork Loin
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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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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.
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