Mojo Marinade

This marinade is from the July 2011 issue of Bon Appetit magazine. I marinated a pork loin overnight with amazing results. It would also be good with firm fish.

 

 

 

 

 

Mojo Marinade

  • 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

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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