Pan-fried pork loin with citrus mojo glaze and plantain garnish
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To prepare this complete meal, use bone-in pork loin, sliced into thin cutlets. This tender meat requires very little marinating time and just 10 minutes on the grill. The marinade is made with orange and grapefruit juices, a little white wine vinegar, olive oil, and spices. To infuse the pork with the citrus flavor, pierce it several times with a fork. Before pan-frying, brush the marinated cutlets with mojo sauce. It's made with the same ingredients as the marinade, plus plenty of fresh parsley. Serve the pork with plantain purée (or potato purée).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of thin natural pork cutlets on the bone
- 1 orange
- 1 grapefruit
- 0.5 cups extra-virgin olive oil + extra for drizzling
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh oregano
- 2 tsp crushed cumin seeds
- 1 clove garlic, chopped
- 0.5 cup chopped fresh parsley
- 3 ripe plantains (or 0.5 kg potatoes), peeled and cut into 4 pieces
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Cooking the dish according to the recipe:
- Trim a 2-inch strip of zest from each grapefruit and orange; place in a glass bowl. Squeeze 3 tablespoons of juice from each fruit into the bowl (set the fruit aside). Stir in 3 tablespoons of olive oil, 2 tablespoons of vinegar, 1 tablespoon of oregano, cumin seeds, and salt and black pepper to taste. Prick the pork chops with a fork, then add them to the marinade, turning to coat completely. Set aside for 20 minutes.
- Meanwhile, prepare the mojo sauce. Squeeze 1 tablespoon each of grapefruit and orange juice into another bowl; stir in the remaining 1 tablespoon of vinegar, 5 tablespoons of olive oil, 1 tablespoon of oregano, garlic, and parsley. Sprinkle with 0.5 teaspoon of salt and pepper to taste.
- Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes. Drain, reserving about 1/2 cup of the cooking water. Mash the plantains with a potato masher, drizzling with olive oil and a little of the cooking water. Season with salt and pepper to taste, and keep warm.
- Heat two medium skillets over medium-high heat. Remove the pork from the marinade and pat dry. Lightly brush the cutlets with mojo sauce; fry until golden brown and lightly crisp on one side, about 5 minutes. Flip and fry for about 3 minutes more. Divide the pork and plantains among plates and top with more mojo sauce.
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