Recipe by Goya
"Saute pork in olive oil, add a couple of Caribbean spices. Add a touch of GOYA® and you've got the most popular dish in Cuba right at your table."
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1 1/2 pounds
Goya Mojo Criollo
Goya Adobo All-Purpose Seasoning with Pepper
Goya Oregano Leaf
Goya Ground Cumin
Goya Corn Oil
yellow onion, cut into 1/4-inch strips
finely chopped fresh cilantro
cooked Goya Medium Grain Rice
1 (11 ounce) box
Goya Maduros, cooked according to package directions
lime, cut into wedges
Fixed this as written. The marinade smells delicious and I will use it for other meats, but this dish turned out just OK. I have to say that I did not fry the pork cubes in oil...I couldn't see adding the fat calories, so I sauteed them to brown them and added the onion. I won't fix it again, as it was nothing special and there are better ways to fix a pork loin.
Very authentic .. MUST fry to make it right.
Frozen maduros??? NO way. Double recipie and save 1/2 the loin for media noches.
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