09 09
YIELD
6 servings
ACTIVE
10 minutes
TOTAL
10 hours
1 CUP MOJO CRIOLLO MARINADE (WE USED GOYA)
1 JALAPEÑO PEPPER, SEEDED AND MINCED
1 CLOVE GARLIC, MINCED
2½-LB BONELESS PORK LOIN ROAST, WELL TRIMMED
2 NAVEL ORANGES, PEEL AND WHITE PITH REMOVED, FLESH CUT INTO SECTIONS
½ CUP THINLY SLICED RED ONION
¼ CUP CHOPPED CILANTRO
Mix ¾ cup of the marinade, the pepper and garlic in a 3½-qt or larger slow cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)
Cover and cook on low 8 to 10 hours or until pork is tender.
About 10 minutes before serving, combine oranges, onion and remaining ¼ cup marinade in a medium bowl. Leave at room temperature.
Transfer pork to cutting board; slice. Skim fat from top of liquid in slow cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.
Black beans with cumin, garlic and cilantro
CALORIES 304 TOTAL FAT 12G SATURATED FAT 4G CHOLESTEROL 104MG SODIUM 810MG
TOTAL CARBOHYDRATES 9G DIETARY FIBER 1G PROTEIN 37G
