Ingredients

• 1/3 cup fresh orange juice
• 2 1/2 tablespoons fresh lemon juice
• 10 garlic cloves, chopped fine
• 2 teaspoons soy sauce
• 2 teasponns freshly ground black pepper
• 2 teaspoons dried oregano, crumbled
• 1 teaspoon salt
• 4 bay leaves
• 1 pound piece boneless pork loin
• Papaya mango salsa, recipe follows
• 1/2 firm ripe papaya
• 1 medium firm ripe mango
• 1/2 medium red onion, chopped fine
• 3 tablespoons fresh lime juice
• 1/2 small jalapeno chili, seeded and minced
• 1 tablespoon chopped fresh coriander

Instructions

1. Make mojo: In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24.
2. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marintae pork, chilled, 3 hours.
3. Preheat oven to 400 degrees.
4. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa.
5. Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24.
6. Yield: 2 1/2 cups