Pork & Pomelo Mojo/Ortanique - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Pork & Pomelo Mojo/Ortanique

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Pork & Pomelo Mojo Pork & Pomelo Mojo

The Chef: Cindy Hutson

The Restaurant: Ortanique on the Mile in Coral Gables

The Dish: Pork Tenderloin & Pomelo Mojo

Ingredients:

1 cut pork tenderloin

For Mojo

8 cloves garlic, chopped

1 1/2 cups yellow onion, sliced

1/2 cup olive oil

2 Tbs. chili verde sea salt

1 cup pomelo segments (remove membrane)

3/4 cup fresh orange juice

1/4 cup fresh lime juice

3/4 cup agave nectar

1 1/2 cups pomelo juice

1 cup orange marmalade

1/2 cup Bacardi Oakheart rum

1-2 Tbs. red pepper flakes

1/4 cup cilantro, chopped

1/8 cup cilantro stems, chopped

1 Tbs. micro arugula

Method of Preparation:

- Coat the pork tenderloin with olive oil and chili verde sea salt. Put it in a hot, oiled pan and sear it on all sides. When it's golden brown, finish it in the oven at 450 degrees for 10-15 minutes. Set aside.

- In a pot, put olive oil, chopped garlic and onions. Sauté until the onions start to sweat. Then, add rum, pomelo juice, red pepper flakes, and orange marmalade. Stir, then add lime juice, agave nectar and chili verde salt to taste. Bring it to a boil, then turn it off.

- Pour half the mixture into a blender- and blend until smooth. Now- put the blended mojo back in the pot with the unblended mix and stir well. Put the mojo in a container on ice- and when it's cool, add the chopped fresh parsley, cilantro and cilantro stems. The mojo can keep in the refrigerator for about a week, and it's good on all kinds of meats and seafood.

To Plate:

Slice the pork tenderloin and plate with yuca fries. Top the pork with the pomelo mojo, micro arugula and bits of fresh pomelo.

Serving suggestion: Sauvignon Blanc

Serves: 4

Ortanique on the Mile

278 Miracle Mile

Coral Gables, FL 33134

(305) 446-7710

http://ortaniquerestaurants.com/miami/

Don't forget the South Beach Wine and Food Festival Chef Cindy will be featured at Swine & Wine at the Biltmore Hotel, Sunday.

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