Cuban-Style Pork With Papaya Mango Salsa

Recipe Ingredients

1/3 cup	78ml	Fresh orange juice
2 1/2 tablespoons	37ml	Fresh lemon juice
2 tablespoons	30ml	Fresh lime juice
10		Garlic cloves - chopped fine
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Freshly-ground black pepper
2 tablespoons	30ml	Minced fresh oregano
		(or 2 tspns dried oregano, crumbled)
1/2 teaspoon	2.5ml	Salt
4		Bay leaves
1 lb	454g / 16oz	Pork tenderloin
		Papaya Mango Salsa - see * Note

Recipe Instructions

* Note: See the "Papaya Mango Salsa" recipe which is included in this collection.

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.

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. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with Papaya Mango Salsa.

This recipe yields 4 servings,

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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