I originally got this recipe for Mojo sauce from Guy Fieri but I didn’t really like it so I changed it a bit.  Hope you enjoy my version 🙂

What You Will Need:
2 lbs pork roast
3 tbsp Vegetable Oil
Salt and Pepper

Mojo Sauce
4 Cloves of Garlic
1 Cup White Wine
1/2 Cup of Olive Oil
1/4 Cup of Lemon Juice (about a whole lemon squeezed)
Salt and Pepper

Pre-heat your oven to 375.  Heat the oil in a pan on high heat until you see ripples in the oil, this is how you know it’s ready.  LIBERALLY salt and pepper the roast so it can form a nice crust when you sear it.  Place the roast in the pan, you should hear a nice sizzling sound, don’t touch it for at least 3 or 4 minutes.  Then turn it to the other side.  It should look like this:

You’re going to do this to every single side of the roast, even the top and bottom, use tongs to help hold it.  When all the sides are seared then place it in a glass dish and right in the oven.

Now onto the sauce, Throw all the ingredients into a food processor and pulse a few times.  Be careful when pulsing liquids-i’ve learned this the hard way-you don’t want to go FULL ON top speed-so take it slower.  Taste it to see if you need more salt or pepper or if you need to pulse a little more.

When the sauce is done to your liking then pour it right on top of the roast for the remainder of the roasts cooking, I poured my sauce on about 10 minutes into the cooking.  Side Bar: You MAY not want to use all of the sauce, I poured about half onto the pork and reserved the other half to reheat with leftovers.  If you however know your not having leftovers then use as much as you would like.

Finish cooking the pork until it reaches an internal temperature of 145.  It took about 40-45 minutes for me.  Remove it from the oven and let it sit for 5 minutes with some tin foil over it.  Also BONUS, the sauce turns into this awesome glazey sauce that you can pour right on top of the pork slices.

Serve and Enjoy xoxoxo