When thinking about special occasion meals, we often gravitate to turkey or roast beef, especially this time of year. However, this roasted pork recipe, with its vibrant and zingy green sauce is a delicious way to liven up a special meal.
Mojo Verde (or green sauce) originates from Spain’s Canary Islands and is famously served there with papas arrugadas (wrinkly potatoes), which are boiled and heavily salted baby potatoes, so salted that their skin goes wrinkly. Made from cilantro, garlic, olive oil and cumin it is a refreshing sauce that keeps well in the fridge and goes very well with any meat, fish or grilled veggie dish.
Here we’ve served the mojo verde with Presa Ibérico, a cut from the shoulder blade of Ibérico pork, but a other cuts such as secreto or pluma would also work well or you could use pork tenderloin. The pork is seared, then roasted, with a side of grilled zuchinni and of course, papas arrugadas!
Serves 3-4
Ingredients:
For the pork:
Presa Ibérica (approximately 500g)
2 tbsp. olive oil
Salt
1 tsp. fresh or dried rosemary, chopped
For the mojo verde:
4 cloves of garlic
2 cups cilantro
½ tsp ground cumin
1 tsp salt
½ cup olive oil
2 tsp sherry vinegar
Method:
In a large dish, cover the pork with olive oil, salt and rosemary. Leave to marinade for at least an hour but longer if possible.
Preheat the oven to 220 C or 428 F
Heat olive oil in a frying pan to medium-high heat and sear the pork on all sides until it has some colour.
Transfer to an oven proof dish and roast for 45-50 minutes or until the internal temperature reads at least 145 degrees F.
Meanwhile add the garlic, cumin, cilantro and salt to the food processor and blend until it reaches the consistency of a paste.
Continue to run the processor on low and drizzle in the olive oil until well combined. Add the sherry vinegar and a drop of water (if required) to loosen the mixture.
Adjust seasoning if required by adding more salt. Transfer to a small serving bowl.
When the pork is ready, remove from the oven and let it rest for at least 5 minutes before carving into thick slices.
Serve the pork with the mojo, grilled zuchinni and boiled new potatoes.
Que aproveche!