Pan-fried pork loin with citrus mojo glaze and plantain garnish

Ingredients:

• 1 kg of thin natural pork cutlets on the bone
• 1 orange
• 1 grapefruit
• 0.5 cups extra-virgin olive oil + extra for drizzling
• 3 tablespoons white wine vinegar
• 2 tablespoons chopped fresh oregano
• 2 tsp crushed cumin seeds
• 1 clove garlic, chopped
• 0.5 cup chopped fresh parsley
• 3 ripe plantains (or 0.5 kg potatoes), peeled and cut into 4 pieces

Preparation:

1. Trim a 2-inch strip of zest from each grapefruit and orange; place in a glass bowl. Squeeze 3 tablespoons of juice from each fruit into the bowl (set the fruit aside). Stir in 3 tablespoons of olive oil, 2 tablespoons of vinegar, 1 tablespoon of oregano, cumin seeds, and salt and black pepper to taste. Prick the pork chops with a fork, then add them to the marinade, turning to coat completely. Set aside for 20 minutes.
2. Meanwhile, prepare the mojo sauce. Squeeze 1 tablespoon each of grapefruit and orange juice into another bowl; stir in the remaining 1 tablespoon of vinegar, 5 tablespoons of olive oil, 1 tablespoon of oregano, garlic, and parsley. Sprinkle with 0.5 teaspoon of salt and pepper to taste.
3. Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes. Drain, reserving about 1/2 cup of the cooking water. Mash the plantains with a potato masher, drizzling with olive oil and a little of the cooking water. Season with salt and pepper to taste, and keep warm.
4. Heat two medium skillets over medium-high heat. Remove the pork from the marinade and pat dry. Lightly brush the cutlets with mojo sauce; fry until golden brown and lightly crisp on one side, about 5 minutes. Flip and fry for about 3 minutes more. Divide the pork and plantains among plates and top with more mojo sauce.