"Mojo" marinade is a mix of citrus and spice and is very popular in Cuban cooking. Not only was it jam-packed with flavour but not overpowering this dish is so simple and quick to prepare - another excellent mid week dish!
Mojo Pork Cutlets with Sweet Potato Wedges
(recipe adapted from Australian Good Food Magazine March 2010)
Points per serve: 6.5
1/4 cup olive oil
1 tablespoon cumin seeds
4 x 250 gram pork loin cutlets
freshly ground black pepper
juice of 2 oranges
1 orange, sliced
2 small sweet potatoes, peeled and cut into wedges
coriander leaves, to garnish
Preheat oven to 250 degrees Celsius.
Rub 1 tablespoon olive oil and cumin seeds over pork cutlets. Season lightly with salt and pepper.
Spray a large frying pan with cooking spray and place over high heat. Cook pork for 2 - 3 minutes on each side or until cumin seeds are toasted and pork golden. Transfer to a baking dish.
Pour over orange juice and scatter over orange slices. Bake for 10 - 15 minutes, or until orange starts to caramelise and pork is cooked through.
Meanwhile heat remaining oil in a large pan over medium heat. Cook sweet potato, turning for 10 minutes, until golden and tender.
Place pork and orange slices on plates and drizzle with pan juices. Scatter over coriander and serve with wedges.
(click here for a printable version of this recipe)