Chef critique

Cuban Mojo Pork with Summer Corn

This is a solid, well-written recipe with an appealing flavor profile and excellent ingredient tracking. The main flaw is a sequencing issue with the pan sauce: the pork fond would be lifted by the vegetables in step 4, leaving no browned bits for the sauce in step 5. Adjusting the order of operations will vastly improve the technique and final dish.

Score: 8/10

Suggested fixes

Move the garlic mincing instruction to Step 1 to consolidate all prep work.
Change the order of operations: after removing the pork in Step 3, immediately deglaze the pan with the citrus mixture (to properly capture the fond), pour the sauce over the resting pork, and then wipe the skillet or just add the butter to cook the corn and onions.
If keeping the current order, remove the phrase 'scraping up the browned bits' in Step 5.
Consider briefly sautéing the garlic for 30 seconds before adding the citrus juice, or adding the garlic to the skillet during the final minute of the corn and onion sauté.

Issues

medium / cookability: In Step 5, the instruction to 'scrape up the browned bits' is logically flawed. The moisture released by the corn and onions during the 6-8 minute sauté in Step 4 would have already deglazed the pan, meaning the pork fond is now on the vegetables rather than stuck to the skillet.
low / flavor: Simmering raw minced garlic in citrus juices for just 2 minutes (Step 5) will result in a harsh, raw garlic flavor. Sautéing the garlic in a small amount of fat before adding the juices would mellow its bite and build better flavor.
low / clarity: The preparation of the garlic is placed in Step 2, whereas the rest of the chopping and slicing is neatly organized in the Step 1 prep instructions.

Strengths

Excellent ingredient tracking with exact amounts repeated at every step of the instructions.
The 35-minute cook time is accurate and well-aligned with the active and passive times in the steps.
Flavor profile is balanced, appealing, and seasonally appropriate.