Make your own Mojo!

Continuing along the recent trend of using my Vitamix for everything, I used it yet again for this dinner to make a mojo style marinade.  I must pause here for a disclaimer, I do not actually know all of the ingredients that go into a real mojo, this was really just my take on it.

I used this marinade on a combination of pork cuts and then served it with mashed potatoes and roasted brussel sprouts w/ pancetta.  As a side note, this marinade is really tasty with the pork but I wouldn't recommend serving more than a little bit of it as a sauce (e.g. what I did on the plate here).

Pork with Mojo Marinade (note that you need to do this the day ahead)

1 lb pork tenderloin

1 lb pork belly

2 large oranges

1 lime

1 head garlic

1/3 cup canola oil

2 Tbsp dried oregano

1 jalapeno (seeded)

1 Tbsp cilantro

1 tsp sea salt

2 tsp ground black pepper

In your Vitamix (or blender/food processor if you haven't yet been convinced to buy a Vitamix) combine the cloves from the head of garlic (remove the papery outer skin), jalapeno, cilantro, salt, pepper, oil and the juice from the oranges and lime.  Blend until smooth.

Put the pork into an airtight container and pour in the marinade.  Seal and shake to coat the pork.  Marinate the pork overnight, shaking again in the morning to ensure that the pork stays evenly coated.

Allow the pork to come to room temperature and preheat the oven to 350F. Wrap the pork loosely in foil and slow roast in the oven for 2 hours.  Remove the pork from the oven and raise the temperature to 425F.  Remove the pork pieces from the foil and transfer to a cutting board.  Cut the pork into chunks and transfer to an oven proof dish.  Into the oven with it for 15-20 minutes or until the edges get nice and crispy.

Remove the pork from the oven, plate with whatever you're serving it with and enjoy!