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Mojo Marinated + Smoked Pork Sirloin

Mojo Marinated + Smoked Pork Sirloin

Last weekend my cousin Phil and I were cooking together as part of our “marketing” work. Tough gig, I know... One of the items we had was a Mangalitsa pork sirloin. The whole experience solidifies for me why I believe that the pork sirloin is one of the highest values we offer at Farm Field Table. Why is this cut not being eaten/sold/enjoyed everywhere!? In addition to being super delicious and very tender, sirloin is also very affordable. We easily fed 4 adults and 3 children with a 2.76 lb sirloin and had leftovers. Our entire dinner cost was under $5 per person and Phil had all of the ingredients on hand-- That’s less than the cost of your favorite fast food joint.


We took a bit of inspiration from ‘mojo’ sauce for the marinade, smoked it over pecan and cherry wood, and served it with lemon/cilantro rice and a simple pineapple salsa. However you decide to season/cook your sirloin, just keep it low and slow, cook to medium or medium well, and slice it thinly. I'll apologize now for not snagging a picture. We ate it too quickly...


Mojo Marinated Pork Sirloin

Time: Active prep time:15-30 minutes. Passive time: up to 72 hours.


Marinade:

  • 3 Mandarin oranges, sliced with peel on
  • 9 medium garlic cloves, minced
  • 1.5 Tablespoons sugar
  • 3 Tablespoons Sea Salt
  • 1 tablespoon Ground Cumin
  • 1 Tablespoon Fresh Oregano, minced or 1.5 teaspoons dried oregano
  • ¼ Cup plus 2 tablespoons olive oil

Place oranges and salt into a bowl and crush with the back of a wooden spoon or other utensil. Add all other ingredients and stir well.


Process:

  1. Score the fat cap of the sirloin down to the lean.
  2. Mix all ingredients well, pour over sirloin in a ziplock bag.
  3. Massage the marinade into every nook and cranny. Squeeze out as much air as possible prior to sealing. Marinade overnight.
  4. Pull Sirloin from the marinade and allow it to air dry in the refrigerator for 8 hours or overnight.
  5. Smoke with a 50/50 blend of pecan and cherry wood at 225-250 degrees Fahrenheit until you’ve reached an internal temperature of 138 degrees. Approx. 2-3 hours.
  6. Gently tent with foil and let rest for at least 15 minutes prior to slicing thinly against the grain.

Note: If you haven’t developed much of a crust, throw the sirloin under a low broiler with the fat side up until nicely rendered, brown, and crispy.