Cuban grilled pork loin with mojo mayo

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 boneless pork loin, about 2-3lb
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoons brown sugar
• 1 cup mayo
• 8 cloves roasted garlic
• 1/2 teaspoon ground cumin
• 1 tablespoons freshly squeezed lime juice
• 2 tablespoons frozen orange juice concentrate
• 1/2 teaspoon ground pepper

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Preparation

• In a small bowl, combine the oil and garlic and let stand 5 minutes to infuse the flavours.
• To make the mojo mayo, in a blender or a food processor, combine the mayo, roasted garlic, 2nd ground cumin amount, lime & orange juices, and black pepper.
• Blend until smooth. Refrigerate until ready to use. Rub the pork on all sides with the garlic-infused oil.
• In a small bowl, combine the first cumin amount, oregano, paprika, salt, pepper and brown sugar.
• Rub this mixture over the pork, coating all sides. Heat the grill to medium high and sear the pork until browned on all sides, about 10 minutes in total.
• Turn off one burner and move the pork to the unlit side of the grill. Cover the bbq and cook the loin for 30-45 minutes longer, until the meat is cooked but still pink inside.
• Use an instant read thermometer - the internal temperature should be about 140F.
• Let the pork loin rest on the cutting board for 10 minutes before slicing.
• Drizzle with mojo mayo and serve alone or on sandwiches with sliced avocado, tomatoes and cilantro.