Cuban Mojo Marinated Pork Loin
I did search around to see if I could find the answer to my question, but I just couldn't find it. I remember seeing someone post the difference in carbs between using lemon juice and lime juice, but I couldn't find it. I think the consensus was that lemon juice was best, but that lime was a close second. I'm wondering how bad a small amount of fresh squeezed orange juice is when used in a marinade.
I made an absolutely fantastic version of Cuban mojo marinated pork loin roast. The original recipe called for a lot of orange juice, and then a little lemon juice. I switched it around and used 1/4c orange juice, approx. 1/2c lemon juice, 1/4c lime juice, and 1/4c olive oil. Then I made a paste of minced garlic, cumin, oregano, salt, and pepper, poked holes all over the roast and smeared this mixture in all the holes. Then the roast marinated in the juice mixture overnight. To cook the next day, I took the roast out of the marinade, dried it off, seared on all sides, then placed in a roasting pan on top of some thick cut onions, and poured the marinade in the roasting pan. I put the onions in this way because I wanted the flavor of the onion, but I knew I couldn't eat cooked onions, and the recipe called for sliced onions to be added to the marinade in the roasting pan. After the roast was done, the recipe called for reducing the pan juices by half and using this as a sauce.
My roast was 3.1lbs, so I decided this was going to be 8 servings. So in all total, each serving would receive approx. 2 tablespoons of the marinade, or when reduced by half, 1 tablespoon of sauce. Each serving would have just a small amount of orange juice. Was this a major cheat? If so, I won't do it in the future, but damn this was delicious!