Cuban Mojo marinated Pork Cutlets with Lime Infused Olive Oil

• • 4 Pork Cutlets, trimmed
  • 1/4 cup SATHYA Lime Infused Olive Oil
  • 1 1/2 cups frozen corn
  • 1 large Red Capsicum, diced
  • 1/4 cup fresh Coriander leaves
  • 3 cups White long-grain rice, steamed
  • Lime Wedges to serve

• MOJO MARINADE
• 2/3 cup Orange Juice
• 1/3 cup Lime juice
• 1 1/2 Tbsp. Dried Oregano
• 3 Garlic cloves, crushed
• 2 Tsp. ground Cumin
• 1 1/2 Tsp White Sugar
• 1 Tsp. Salt

Make the Mojo marinade; place all ingredients and a pinch of ground black pepper in a screw-top jar. Secure the
lid and shake until salt dissolves and mixture is combined.
Pour 3/4 cup of the Mojo marinade in a large snap-lock bag. Add pork. Seal bag. Toss to coat. Refrigerate overnight.
Add 2 Tbsp of SATHYA Lime infused Olive Oil to remaining marinade in jar, secure lid, Shake well and refrigerate.
Heat remaining oil in a large frying pan over medium-high heat. Remove the pork from the bag and shake off any
excess marinade. Discard marinade. Cook the pork for 3-4 minutes each side or until browned and cooked to your
liking.
Transfer to a plate, covering loosely with foil and rest for 5 minutes. Remove remaining marinade from the fridge.
Wipe pan clean, heat over high heat and add the corn and capsicum. Cook, stirring occasionally for about 5
minutes or until just tender and lightly charred. Transfer to a heat-proof bowl. Add the remaining marinade and
coriander leaves and toss to combine.
Serve on bed of rice topped with pork cutlet and corn and capsicum salsa and a fresh lime wedge.

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