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.
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.
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.