Mojo roast pork

Recipes / Meat

Please a crowd with this flavoursome roast pork served with corn and home-made orange and lime sauce.

Recipe «Mojo roast pork» presented in category Recipes / Meat, to prepare this dish you will need no more 2:20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup extra virgin olive oil, 1/2 cup coriander leaves, 2 tbsp oregano leaves, 2 tsp orange rind, grated, 1/4 cup orange juice , 2 tbsp lime juice, 3 garlic cloves, chopped, 1 tsp ground cumin , 2kg Coles Australian Pork Boneless Forequarter Roast, 4 corn cobs, husks removed, 2 x 450g pkts Coles Brand Microwavable Long Grain White Rice, 400g Old El Paso Black Beans, rinsed, drained, 1/3 cup coriander, chopped, 2 long red chillies, sliced, Extra coriander sprigs, to garnish.

Ingredients:

  • 1/3 cup extra virgin olive oil 
  • 1/2 cup coriander leaves 
  • 2 tbsp oregano leaves 
  • 2 tsp orange rind, grated 
  • 1/4 cup orange juice 
  • 2 tbsp lime juice 
  • 3 garlic cloves, chopped 
  • 1 tsp ground cumin 
  • 2kg Coles Australian Pork Boneless Forequarter Roast 
  • 4 corn cobs, husks removed 
  • 2 x 450g pkts Coles Brand Microwavable Long Grain White Rice 
  • 400g Old El Paso Black Beans, rinsed, drained 
  • 1/3 cup coriander, chopped 
  • 2 long red chillies, sliced 
  • Extra coriander sprigs, to garnish 

Instructions

  1. Preheat barbecue to high.
  2. Place the oil, coriander leaves, oregano, orange rind, orange juice, lime juice, garlic and cumin in a small food processor. Process until finely chopped. Season. Combine half the orange mixture and the pork in a large bowl.
  3. Place the pork in a disposable baking tray. Cook pork, using indirect heat, in a covered barbecue for 30 mins. Turn heat down to low. Cook, using indirect heat, in a covered barbecue, basting every 20 mins with juices in tray, for 1 hr 40 mins or until cooked through. Remove from barbecue. Cover and set aside for 20 mins to rest. Thickly slice.
  4. While the pork is resting, increase barbecue heat to high. Cut the corn cobs in half. Cook corn, turning, for 8 minutes, or until charred and tender. Transfer to a heatproof plate. Cover to keep warm.
  5. Cook the rice according to packet instructions. Transfer to heatproof bowl. Stir in beans and chopped coriander.
  6. Stir chilli into reserved orange mixture. Serve the pork with corn, rice mixture and orange mojo sauce. Garnish with extra coriander sprigs.