By In The Kitchen With Stefano Faita


1/4 cup olive oil
1 tsp. oregano, or to taste
2 tsp. ground cumin
1 tsp. cinnamon
2 tsp. paprika, or to taste
1 tbsp. brown sugar
2 garlic cloves, chopped
1 Serrano chile or jalapeno pepper, chopped
Juice of 1 orange
Juice of 1 lemon
Salt and freshly ground pepper, to taste
5 pound centre cut pork loin, boneless
Papaya Black Bean Salsa, for serving (optional)


For the Spicy Mojo Marinade: Combine olive oil, oregano, cumin, cinnamon, paprika, brown sugar, garlic, Serrano chile, orange juice, lemon juice, and salt and pepper.

Rub marinade over pork. Cover. Let marinate in fridge, turning occasionally, for at least 8 hours but up 24 hours.

Preheat oven to 400 degrees F. Fit roasting pan with rack.

Transfer marinated roast to roasting pan. Roast pork until internal temperature reads 155 to 160 degrees F., about 1 hour to 1 hour and 15 minutes, depending on thickness of roast.

Tent roast with foil and let rest before slicing, about 15 minutes.

Slice and serve with Papaya Black Bean Salsa.

Yield: 6 to 8 servings

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