Monday, September 7, 2015
Flour, Too's Pork Loin with Mojo Sauce
1/4 c salt
1/2 c packed brown sugar
3 cinnamon sticks
1 orange, halved
1 t dried thyme
3 garlic cloves, smashed
1 T fennel seeds
1 T coriander seeds
3 bay leaves
1-2 lb pork loin
1 cup (more or less) fresh oregano, chopped
1/2 c olive oil
1/3 c freshly squeezed lime juice
3 garlic cloves, smashed and minced
1/2 t salt
onion powder, oregano, garlic, and salt and pepper to season the pork
Mix the brine ingredients in a large pot with 2 1/2 qt water, bring it to a boil over high heat, stirring to dissolve the salt and sugar. Let it cool completely, then place the pork in the brine and refrigerate at least over night.
Make the Mojo by mixing all the ingredients together, stirring well. Cover and refrigerate at least 24 hours.
When ready to cook the pork, season the pork, then place in a greased crockpot. Allow the pork to cook for around 4-6 hours on low, making sure not to overcook. Serve with the mojo sauce.