Mojo pork loin

Slow-cooked Mojo Pork Loin

If you’ve read my recent Mojo blog post, you already know that Mojo was invented in the Canary Islands and that the Cuban variation is part of my husband’s history.  Having grown up in Hialeah, near Miami, Florida, where there is a strong Cuban influence on cuisine, Mojo pork loin became a comfort food for him.  Once I tasted this dish, I understood why it was so. 

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Set it and Forget it!

In colder weather I cook the loin in the crockpot. In the words of Ron Popeil’s iconic Showtime Rotisserie commercial, you can “set it and forget it.” The smell carries for hours and really whets the appetite. I confess, I sometimes come up with reasons to step outside just to enjoy the aroma anew when I walk back in. However, a slow grilled version is absolutely delightful, and only takes about an hour for a 2 lb narrowly cut tenderloin. We’ve grilled a couple this summer and it comes out moist, tender … and tasty. 

You can use this marinade with other meats, but mojo pork loin is a Cuban classic. The more marinade time you give the loin, the more the flavor infuses—garlic tempered by citrus with a hint of other seasonings. You can easily make this gluten-free dish low sodium by reducing or eliminating the salt in the mojo. 

If you Don’t Eat Pork….

Don’t eat pork? Read on. I’ve not forgotten you. Marinate tofu or meaty mushrooms and sauté, bake or grill instead of slow cooking. Portobello mushrooms are absolutely delightful grilled. I marinated them overnight, and after just 12 minutes on the grill we had a mushroom as tender, meaty and flavorful as a steak. Seriously! 

TIP: Use large, portobello mushrooms, trim the stalk and cook 12 -15 minutes, cooking each side about 3 minutes in turns until the mushroom is done. 

About Mojo Pork Loin

Since I like to make the Mojo ahead (and you can buy it bottled), I’m going to call this a two-ingredient meal that qualifies for my ongoing challenge to find simple dishes made with no more than four ingredients. 

Typically, we serve pork loin with black beans and rice and Cuban bread. We can’t get Cuban bread in northeast Tennessee, so we substitute an Italian loaf, or I’ll make a loaf of Cuban bread. The loin also goes well with cabbage sriracha. Or, you could try a Mojo Cabbage Slaw. However (and whatever) you cook up, relax and enjoy the aromas and flavors of this iconic dish.  

“Food, like a loving touch or a glimpse of divine power, has that ability to comfort.” 

Norman Kolpas
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Slow-cooked Mojo Pork Loin

A classic Cuban dish infused with a marinade of garlic tempered by citrus and a hint of other seasonings—with a vegan option. Bonus? Two ingredient-dish.
Course Main Course
Cuisine Cuban
Keyword Cuban, garlic, gluten free, low carb, low sodium option, marinade, Mojo, pork, pork loin, portobello, simple, simple ingredients
Prep Time 30 minutes
Cook Time 1 hour
Marinate 4 hours
Total Time 6 hours 30 minutes
Servings 10 pieces
Author Lisa Kamolnick

Ingredients

  • 3 lb pork loin or tenderloin trimmed
  • 1 ½ C Mojo

Instructions

Marinate

  • Trim excess fat off of pork loin and set aside.
  • Pour Mojo over pork loin and marinate for at least four hours, preferably overnight.

Slow-cooker method

  • Place in slow cooker and pour in marinade. Cook on low until meat reaches (145° F).

Grilled

  • Cook each side about 30 minutes on low heat, until internal temp reaches (145° F).

Rest

  • Let rest about 5 minutes before slicing and serving.

Notes

Serving Suggestions
Serve with frijoles negros (black beans) and rice, Mojo Cabbage Slaw, cabbage sriracha or other vegetable side and Cuban bread.
Tips
Cook time is longer if using slow-cooker method. This takes 3 or more hours.
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