This Mojo Pork Loin Roast with Wild Rice and Charred Corn brings a taste of Tampa’s Cuban influence right to your dinner table. I fell in love with this dish during my years living in Tampa, where the vibrant Ybor City neighborhood introduced me to the magic of Cuban cuisine. The pork loin soaks up a citrus-garlic mojo marinade overnight before slow-roasting to juicy perfection. Paired with a wild rice and charred corn blend, this meal delivers big flavor without complicated techniques. It’s the kind of dish that makes you feel like you’re eating at your favorite local spot while just hanging out at home.
What Makes Cuban Mojo Marinade Special
The heart of any good mojo is the blend of citrus, garlic, olive oil, oregano, and cumin. This version kicks things up with both zest and juice, a splash of white wine vinegar, and some chicken broth for extra depth. After the pork marinates overnight, the leftover liquid cooks down into a sauce that’s worth sopping up with every bite. The citrus doesn’t just add flavor—it actually tenderizes the meat, giving you that melt-in-your-mouth texture that makes everyone think you worked way harder than you did.
What I love about mojo is how something so simple can taste so complex. The bright citrus cuts through the richness of the pork, while the garlic and herbs work their way into every bite. It’s that perfect balance that makes Cuban food so damn good and keeps you coming back for more.
Perfect Side Dish: Wild Rice with Charred Corn
The wild rice blend isn’t just there to look pretty—it’s the perfect partner for the juicy pork. Cooked in broth until it’s just right, then mixed with charred corn, sautéed red onion, fresh cilantro, and a squeeze of lime, this side brings earthy, smoky flavors that stand up to the tangy meat. The hearty texture holds its own against the mojo sauce, and hey, it’s pretty good for you too.
Wild rice isn’t actually rice, but an aquatic grass seed native to North America. Its nutty flavor and chewy texture make a great base for this side dish. When paired with sweet charred corn, you get a delicious mix of flavors and textures that really complements the pork. Fresh herbs and citrus add brightness, balancing the earthiness and working well with the rich meat.
For best results, char your corn in a cast-iron skillet or over an open flame. This brings out a smoky sweetness that regular boiled corn just doesn’t have. The char also looks great on the plate, making your meal look like you put in extra effort. I learned this technique during a trip to Tampa, where Cuban-influenced cuisine is everywhere thanks to the historic Ybor City neighborhood – their street corn vendors char it right in front of you, and I’ve never gone back to boiling since!
Meal Prep and Leftover Ideas
This easy Cuban pork recipe is super versatile. Leftover pork tastes even better the next day – just reheat it with some extra mojo sauce for sandwiches, tacos, or grain bowls.
For a quick lunch, slice the cold pork thin and make a Cuban sandwich with Swiss cheese, pickles, and mustard on crusty bread. Or shred it and add more mojo sauce for awesome tacos with avocado and quick-pickled onions. The wild rice and corn mix keeps well in the fridge for several days too, making meal prep a breeze.
Nutrition-wise, this dish has a great balance – lean pork for protein and wild rice for complex carbs and fiber. It’s filling without being heavy or using processed ingredients.
Impressive Yet Simple Cuban-Inspired Dinner
Whether it’s just a weeknight family dinner or you’re having friends over, this Mojo Pork Loin Roast delivers big flavor without much fuss. The bright flavors and satisfying combo of protein and whole grains make this worth adding to your recipe collection. Serve with lime wedges, crispy shallots, or a simple green salad to round out the meal.
The beauty of this dish lies in its approachability. While the flavors may be bold, the cooking techniques are straightforward and forgiving. The overnight marination does most of the heavy lifting, meaning you’ll spend minimal time actually cooking. Even if you’re new to the kitchen, you can nail this recipe by simply marinating, roasting, and reducing the sauce.
This dish is perfect for entertaining – most of the work happens ahead of time, so you can actually enjoy your guests instead of being stuck in the kitchen. The colorful plate with glistening pork and vibrant sides creates an impressive presentation that belies how easy it was to make.
Cultural Heritage and Modern Adaptation
This recipe draws inspiration from Cuban culinary traditions while adapting for modern home kitchens. Traditional Cuban mojo uses sour oranges (naranja agria), but since those can be hard to find, this version creates a similar flavor profile with common citrus fruits – no specialty store trip required.
Cuban cuisine blends Spanish, African, Caribbean, and indigenous influences. Growing up in Tampa, where the historic Ybor City neighborhood was shaped by Cuban immigrants who established cigar factories in the late 1800s, I’ve seen firsthand how these flavors have become woven into Florida’s culinary identity. This mojo pork fits easily into any dinner rotation, introducing vibrant flavors without requiring exotic ingredients or special equipment.
This dish delivers big flavor with minimal effort – perfect for weeknight cooking when you want something a little more exciting than the usual. It’s hearty enough for those who prefer familiar comfort food but brings enough personality to satisfy more adventurous eaters. The result is something that feels special without being fussy.
Cuban-Inspired Mojo Pork Loin Roast with Wild Rice and Charred Corn
4
servings24
hoursThis Mojo Pork Loin Roast is marinated in citrus, garlic, and spices, then slow-roasted to juicy perfection. Served with wild rice and charred corn, it’s a bold, Cuban-inspired dinner that’s as satisfying as it is flavorful.
Ingredients
- For the Pork and Marinade
2-3 pound pork loin roast
2 large oranges, zested and juiced
3 large limes, zested and juiced (divided)
6 cloves of garlic, smashed
1/4 cup extra virgin olive oil
1 cup chicken broth
1 tablespoon white wine vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3-4 sprigs of cilantro
3-4 sprigs of oregano
2 bay leaves
1 teaspoon salt
1 tablespoon ground black pepper
1 tablespoon unsalted butter
- For the Wild Rice and Charred Corn
1 cup wild rice blend
3 cups chicken broth
1 cup fresh corn kernels (3-4 ears of corn)
1 small red onion, chopped
1 tablespoon cilantro, freshly chopped
1 lime, juiced
to taste, salt and ground black pepper
Directions
- Marinate the Pork:
Combine the orange juice and zest, the juice and zest of 2 limes, garlic, extra virgin olive oil, broth, vinegar, herbs, and spices. Pour over pork loin in a large resealable bag or covered dish. Marinate overnight in the fridge or at least 2 hours. - Cook the Pork:
Preheat the oven to 300°F (150°C). Remove the pork from the marinade and reserve the liquid. Sear the pork in a hot pan with a little oil until golden on all sides, 4-5 minutes Transfer to a roasting dish or oven-safe skillet. Roast until the internal temp reaches 140–145°F, about 60–75 minutes, depending on size. Let rest for 15 minutes before slicing — this is key for keeping juices in. - Reduce the Marinade:
Strain the marinade into a saucepan. Simmer over medium heat until reduced and thickened, 10-15 minutes. Whisk in the lime juice, lime zest, and butter until well combined. - Cook the Wild Rice:
Rinse the rice under cold water until it runs clear. Bring 3 cups broth to a boil. Add rice, reduce heat, cover, and simmer for 45–50 minutes, until grains are tender and split. Fluff with a fork. - Char the Corn:
Heat a dry skillet over high. Add corn and cook undisturbed until browned in spots, 4–6 min. Set aside. - Sauté Onion and Combine:
In the same pan, lower the heat. Sauté red onion in extra virgin olive oil until soft, 3–4 minutes.
Stir in the wild rice, charred corn, lime juice, chopped cilantro, salt, and ground black pepper. Toss and taste. - Assemble and Serve:
Spoon the wild rice and corn onto plates. Slice and layer mojo pork over top. Drizzle with mojo sauce. Garnish with extra herbs, lime wedges, or crispy shallots if desired.
SUGGESTED RECIPE: Mezcal-Infused Creamy Mushroom and Wild Rice Soup
Smoky, earthy, and deeply comforting, this Mezcal-Infused Creamy Mushroom and Wild Rice Soup brings bold flavor to every spoonful. The mezcal adds a subtle smokiness that elevates sautéed mushrooms, wild rice, and a silky broth into something rustic yet refined — perfect for cozy nights or impressing guests with something unexpected.
