Add some mojo to your pork

There is more to a great marinade than simply soaking a hunk of meat overnight.

Jim Tarantino doesn’t stop at great recipes, in “Marinades, Rubs, Brines, Cures and Glazes.” He explains the science behind the art of infusing food with different flavor combinations in his revised and updated book.

Most recipes are easily adapted for indoor or outdoor cooking, and it doesn’t stop when the summer grilling season is over. There are recipes for Thanksgiving meals and holiday buffets.

Here’s a recipe from the book:

Cuban-Style Grilled Pork Tenderloin

From “Marinades, Rubs, Brines, Cures & Glazes” by Jim Tarantino

For the citrus mojo:

8 cloves garlic, minced

Grated zest and juice of 1 lemon (about 3 tablespoons)

Grated zest and juice of 2 limes (about 1/4 cup)

Grated zest and juice of 3 juice oranges (about 1 cup)

4 bay leaves

2 teaspoons dried oregano, crumbled

1 teaspoon red pepper flakes

1 tablespoon soy sauce

2 teaspoons dark brown sugar

1/4 cup extra virgin olive oil

2 to 2 1/2 pounds lean boneless pork loin or 2 1/2 pounds boned, skinned chicken breast

To make the mojo, combine the garlic; lemon, lime and orange zests and juices; bay leaves; oregano; red pepper flakes; soy sauce and brown sugar in a blender or food processor and process until all the ingredients are blended. While the motor is running drizzle in the oil a little at a time. Set aside about 1/2 cup of the mojo to be used when serving. Stored in a clean, airtight jar, it will keep in the refrigerator for 3 days.

To prepare the tenderloin, place ut in a nonreactive container or a 1-gallon resealable plastic bag, pour the mojo over the tenderloin and refrigerate for 3 to 4 hours.

Remove the tenderloin from the mojo, and let meat sit at room temperature for 30 minutes before cooking.

To grill: On a gas or charcoal grill, sear the tenderloin on all sides over high heat for 4 to 5 minutes total, basting with the mojo. Move the loin to an unheated part of the grill, cover, and roast for 10 to 15 minutes, until the internal temperature reaches 140 to 150 degrees. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing.

To cook indoors: Preheat the oven to 400 degrees. Drain the pork, discarding the mojo, and pat dry. In a small roasting pan, roast the pork for 30 to 40 minutes, until a meat thermometer inserted into the center registers 160 degrees Fahrenheit. Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.

To serve, cut the pork into thin slices and drizzle with reserved mojo.

Yield: 6 servings

Approximate nutrition per serving: 344 calories, 19 grams fat (5 grams saturated, 52 percent fat calories), 31 grams protein, 9 grams carbohydrate, 90 milligrams cholesterol, less than 1 gram dietary fiber, 226 milligrams sodium.