Sauce: Mojo Marinade

Inspired by the flavors of Cuba, this tart, citrusy blend for pork or fish is based on sour Seville oranges, garlic, and oregano. This is enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops)

Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from bonappetit.com

Ingredients

  • 1 1/2

    cups fresh orange juice

  • 1/2

    cup fresh lemon juice

  • 1/2

    cup fresh lime juice

  • 1/2

    cup fresh oregano, coarsely chopped

  • 1/3

    cup corn or vegetable oil

  • 10

    garlic cloves, minced

  • 3

    jalapenños, sliced into rounds

  • 1 1/2

    teaspoons kosher salt

Directions

Combine all ingredients in a medium bowl and whisk until salt is dissolved. Reserve 2/3 cup marinade for sauce. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover; chill for 3–8 hours. Remove pork or seafood from marinade, pat dry, and grill. Spoon reserved sauce over meat or fish just before serving.

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