Cuban Mojo criollo is the marinade of citrus juice spiked with garlic and cumin that you see all over Cuba. Typically, it calls for sour orange juice from Seville oranges, but here lime and lemon juice are easier to find. Use a roast with the backbone removed or ask the butcher to remove it for you.

Ingredients

• 1 pork rib roast rack (about 8 ribs, or 4 lb/1.8 kg)

• 2 cloves garlic, slivered

• ½ cup orange juice

• ¼ cup each lime juice and lemon juice

• 2 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• 1 tsp ground cumin

• 1 tsp pepper

• ¾ cup sodium-reduced chicken broth (approx.)

Directions
1 Cut several slits around pork; insert garlic into slits. Place roast in large resealable plastic bag. In glass measure, whisk together orange juice, lime juice, lemon juice, oil, oregano, cumin, and pepper; pour over pork and seal bag. Place in large bowl and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

2 Place roast and marinade in roasting pan; cover and roast in 325°F (160°C) oven for 1 hour. Uncover and roast, basting several times, until meat thermometer registers 160°F (71°C), about 1 hour. Broil until golden, about 3 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing between ribs.

3 Meanwhile, skim fat from pan juices; add enough of the broth to make about 1 cup, adding more for less-tangy sauce, if desired. Keep warm until serving with roast.

Makes about 8 servings.

Nutrional information per serving: about 352 cal, 34 g pro, 22 g total fat (6 g sat. fat), 3 g carb, trace fibre, 89 mg chol, 151 mg sodium. % RDI: 4% calcium, 13% iron, 12% vit C, 4% folate.

Also, try these...
Saucy pork medallions
Pork tenderloin with sticky lime glaze
Butterflied mustard garlic pork

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Excerpted from Canadian Living: The International Collection by The Canadian Living Test Kitchen. Copyright © 2011 by Transcontinental Books. Copyright © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved.