Cuban Style Pork with Papaya Mango Salsa

Ingredients:

Mojo:

1/3 cup fresh orange juice
2-1/2 Tbsp. fresh lemon juice
10 garlic cloves, chopped fine
2 tsp. soy sauce
2 tsp. freshly ground black pepper
2 tsp. dried oregano, crumbled
1 tsp. salt
4 bay leaves
1 pound piece boneless pork loin

Salsa:

1/2 firm ripe papaya
1 medium firm ripe mango
1/2 medium red onion, chopped fine
3 Tbsp. fresh lime juice
1 small jalapeno chile, seeded and minced
1 Tbsp. chopped fresh coriander

Instructions:

Make mojo:

In a small bowl stir together all the mojo ingredients until the salt dissolves. Chill the sauce, covered, for at least 1 hour and up to 24 hours.

Trim all the fat from the pork. In a sealable plastic bag combine the pork and mojo and seal the bag, pressing out any excess air. Marinate pork, chilled, for 3 hours.

Preheat oven to 400F.

Drain the pork, discarding the marinade and pat dry. In a small roasting pan roast the pork for 30-40 minutes, or until a meat thermometer inserted in center registers 160F. Transfer the pork to a cutting board and let stand for 10 minutes. Cut the pork into thin slices and serve with the papaya mango salsa.

For the salsa:

Seed and peel the papaya. Peel the mango and cut the flesh from the pit. Cut the papaya and mango into 1/4″ dice and in a small bowl toss with the onion and lime juice. Stir the diced jalapeno into the salsa with the coriander and salt and pepper to taste. Chill the salsa, covered, for at least 2 hours and up to 24 hours.

Recipe from Gourmet Magazine.