"Mom's Cooking": Pork Medallions with Mojo Sauce, Black Beans and Rice and Natilla

Mom: Trudy
Daughter: Cindy

Pork Medallions With Mojo Sauce

• 2 – 3lb pork loins, fat trimmed and cut into 1 inch medallions For the Mojo Sauce • 5-6 lemons, juiced
• 1 orange, juiced
• 2 heads garlic, peeled and crushed into paste
• 1/2 tsp salt
• 1 tbsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• Olive oil
• 1/2 tsp black pepper

1. Cut pork loins into medallions, about an inch thick. Place them into a 9x13 dish. Juice all the lemons and orange on top of the medallions. Make sure you have enough citrus juice to fully cover the pork. Set aside.

2. In a mortar and pestle, crush the garlic with the salt. Grind until it becomes a paste. Add the oregano, pepper and cumin and mix well. Spread the paste over both sides of each piece of pork. Drizzle the soy sauce over the medallions and sprinkle them with brown sugar. Toss the pork pieces until well covered with the mojo sauce. Cover and marinate in the fridge for 1-2 hours.

3. In a cast iron skillet, heat some olive oil. Place some medallions into the hot skillet and brown on each side for 3-5 minutes. Skim off excess mojo sauce, leaving a small amount in the pan to caramelize and help turn the pork a rich brown. Transfer the finished medallions to a plate and repeat the process.

4.Once all the medallions are browned, stir a little of the mojo sauce back into the pan, combining it with the caramelized juices. Place all the medallions back in the skillet. Pour the remaining mojo sauce on top of the pork. Simmer on low for another 15-20 minutes. This will ensure cooking off any raw juices from the marinade. Serve with black beans and rice.

Black Beans

• 1-2 tbsp olive oil
• 1 small onion, diced

• 3-4 garlic cloves, crushed
• 1/2 cubanelle pepper, diced
• 6 oz salt pork, scored but left whole
• 1 - 28 oz can black beans
• 1 cup water
• 3 bay leaves
• 1 tbsp cumin
• 1/4 cup white cooking wine
• 1 tbsp brown sugar

1. Heat a heavy pot with some olive oil. Mix the diced onion, diced pepper, and garlic together to make a sofrito, or vegetable base.

2. Brown the salt pork until most of the fat has rendered. Remove some of the excess fat from the pot. Lightly saute a third of the sofrito with the salt pork and the remaining fat for a couple of minutes, until the onions are translucent. Add the beans and water, stirring occasionally to make sure beans don't stick the bottom. Add the bay leaves and cumin. Cover and let simmer for 20 minutes. In the last 10 minutes, add the cooking wine, brown sugar and the remaining sofrito. Remove the salt pork and serve with white rice when done.

Serves 6-8


• 4 cups whole milk, divided
• 1 cup sugar, divided
• 1 lemon, zested
• 1/2 cinnamon stick
• 6 egg yolks
• 1 tbsp vanilla
• 3 tbsp cornstarch
• 2 tbsp water
• ground cinnamon for dusting

1. In a pot gently simmer 3 cups of milk with 1/2 cup sugar, lemon zest and the cinnamon stick. Meanwhile whisk 6 egg yolks with the remaining 1/2 cup sugar. To the pot add the remaining 1 cup of milk to cool the milk down a bit. Slowly add the egg yolk mixture while stirring the milk. Stir continuously so the eggs don't scramble.

2. In a small bowl, mix the cornstarch and water. Once mixed pour into the pot on low heat. Keep stirring until the natilla becomes thick. Using a ladle, pour custard into dessert cups. Sprinkle with cinnamon and place in fridge to chill.

Serves 6-8