Marinated with citrus and smoky, spicy pimentón, grilled pork loin is good; but with a duo of Spanish-style sauces—mojo verde and mojo picón—this Sunday staple is all the better.
Grilling is not required, though it adds another, welcome dimension of flavor. If you opt to use an oven instead, preheat it to 400°F. Remove meat from the marinade, drizzle with an additional tablespoon of olive oil and place the roast fat-side down in a roasting pan for the first 20 minutes. Flip so the fat side is facing up and continue roasting for another 25 minutes, or until an instant-read thermometer registers an internal temperature of 145°F. The potatoes may be roasted at the same temperature and at the same time, though you'll need to allow additional cooking time because it's at a lower temperature than originally called for.
While making just one of the sauces will serve you fine, the shock of color and flavor from both sets this dish over the edge. One piece of advice: slather, and slather generously.
Note: To keep the pork from drying out, pull it from the grill or oven just before it reaches 145°F. That way, it will reach the desired temperature while it rests, pre-sliced.