Mojo, a mixture of bitter orange juice, olive oil, garlic, and spices, is the most traditional Cuban marinade. It gives the grilled pork in this recipe a piquant flavor that is complemented by a glaze of guarapo, juice pressed from fresh sugar-cane. Serve the skewers with Arroz Caribe (Caribbean-Style Rice) and Frijoles Negros (Classic Cuban-Style Black Beans).
Partially freeze the tenderloin. With a sharp knife, cut a thin slice off the long narrow side of the tenderloin. Stand the tenderloin on this flat side and slice it into long, ribbonlike slices
Crush the garlic in a garlic press and place in a small mixing bowl. With a fork, mix in the salt, cumin, and pepper to make a paste. Stir in the bitter orange juice and oil.
Place the pork in a shallow, nonreactive baking dish. Pour the marinade over the pork, turning the strips to coat with the seasonings. Let the meat marinate for at least 15 minutes.
Meanwhile, in a small saucepan over medium heat, gently boil the guarapo, stirring frequently, until it is reduced by half and has the consistency of a medium syrup.
Preheat a charcoal grill to medium-hot.
With a sharp chef’s knife, cut the sugarcane pieces in half lengthwise, then cut each half into thirds or quarters to make skewers about
Thread the pork onto the sugarcane. Grill, brushing with guarapo syrup and turning occasionally, until the pork is cooked through and lightly caramelized, 6 to 8 minutes. Serve.
© 2006 All rights reserved. Published by Abrams Books.