Slow Roasted Pork Roast with Lime Mojo

#1 01-14-2001, 12:06 PM

Made this twice now for guests..and it's been a hit both times. The Lime Mojo makes a great dipping sauce for a crusty loaf of bread. Recipes for the Latin Spice Mix and Lime Mojo sauce follow main recipe.

SLOW-ROASTED PORK WITH LIME MOJO

3 tablespoons Latin Spice Mix
1 3 1/2-pound center-cut boneless pork loin
Lime Mojo

Rub 3 tablespoons Latin Spice Mix all over pork. Place pork in large resealable plastic bag. Add 2 cups Lime Mojo. Close bag and refrigerate pork overnight. Cover remaining Lime Mojo and refrigerate.

Preheat oven to 450°F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300°F and roast until thermometer inserted into center of pork registers 150°F, about 45 minutes. Transfer pork to cutting board. Tent with foil; let stand 15 minutes. Cut pork into 1/2-inch-thick slices. Spoon reserved Lime Mojo over pork.

Latin Spice Mix

1/4 cup cumin seeds
3 tablespoons whole black peppercorns
1 tablespoon coriander seeds

Then add:
2 tablespoons sugar
1 1/2 teaspoons sea salt

Combine cumin, peppercorns and coriander in heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender.
Transfer to small bowl.
Mix in sugar and salt.
Makes about 1/2 cup.

Bon Appé***
January 2000

LIME MOJO
2 tablespoons ground cumin
1 1/2 cups olive oil
1/4 cup minced seeded jalapeño chilies (I used 2)
12 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup fresh lime juice (6 limes)
1/2 cup chopped fresh cilantro
3 tablespoons Sherry wine vinegar
Stir cumin in heavy skillet over medium-low heat until fragrant, about 4 minutes.
Heat oil in heavy large saucepan until thermometer registers 175°F(do not boil). Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.
Makes about 2 3/4 cups.

Bon Appé***
January 2000