Cuban Grilled Pork Loin with Mojo Mayo

I am always looking for something new to do with pork tenderloin. We seem to eat a lot of pork tenderloin in this house - I can only eat so much chicken in one week! When I came across this recipe for pork tenderloin I was excited. It is so different from any other recipe I've tried and the mojo mayo is incredible.

So, if you're looking for something different and impressive to serve to company this weekend try out this recipe! With the heavy emphasis on turkey this weekend, its sometimes nice to make something else. Serve this recipe with some roasted asparagus and potatoes and you've got yourself a delicious meal.

Cuban Grilled Pork Tenderloin with Mojo Mayo

Recipe from the Guy Can't Cook by Cinda Chavich

Ingredients:

• 3 tbsp olive oil
• 2 cloves garlic, crushed
• 1 boneless pork loin, about 2-3lb
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp brown sugar
• 1 cup mayo
• 8 cloves roasted garlic
• 1/2 tsp ground cumin
• 1 tbsp freshly squeezed lime juice
• 2 tbsp frozen orange juice concentrate
• 1/2 tsp ground pepper

Method:

1. In a small bowl, combine the oil and garlic and let stand 5 minutes to infuse the flavours.
2. To make the mojo mayo, in a blender or a food processor, combine the mayo, roasted garlic, 2nd ground cumin amount, lime & orange juices, and black pepper. Blend until smooth. Refrigerate until ready to use.
3. Rub the pork on all sides with the garlic-infused oil. In a small bowl, combine the first cumin amount, oregano, paprika, salt, pepper and brown sugar. Rub this mixture over the pork, coating all sides.
4. Heat the grill to medium high and sear the pork until browned on all sides, about 10 minutes in total. Turn off one burner and move the pork to the unlit side of the grill. Cover the bbq and cook the loin for 30-45 minutes longer, until the meat is cooked but still pink inside. Use an instant read thermometer - the internal temperature should be about 140F.
5. Let the pork loin rest on the cutting board for 10 minutes before slicing. Drizzle with mojo mayo and serve alone or on sandwiches with sliced avocado, tomatoes and cilantro.

Hopefully you enjoy this recipe as much as I did! Try making the sandwiches as the recipe above suggests - they sound delightful. :)

Happy Cooking my Friends!