Ok, this is really the base of the Island Pork Tenderloin Salad I had earlier this week. But man, the pork was so awesome that I've been eating it daily. It's all gone now & I really want to make some more this week (to use up the 3 pork tenderloins I got on clearance for $3.99 each).
1 lb pork tenderloin (ok, I've never found ONE LB of pork tenderloin, mine was like 1 1/2 lbs)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cinnamon
2 tsp olive oil (skipped, used pam)
1/4 cup brown sugar, packed
1/2 tsp fresh minced garlic
1/2 tbs Tabasco sauce
Mix salt, pepper, cumin, chili powder, cinnamon & then coat the pork with this dry rub. Let it sit for a bit.
Heat oil in 12 inch skillet (I used my grill pan & sprayed with pam) over moderately high heat (again, did medium) and brown pork, turning to brown all sides.
Stir together brown sugar, garlic & tabasco. Pat onto top of tenderloin. place in roasting pan and bake 20 minutes at 350 til done.
1. I had to bake a heck of a lot longer. Maybe because I only lightly browned the pork. Next time I will probably cut the pork in half long way so it will cook faster (p.s. swine ful be damned!)
2. This smelled awesome cooking. I was leery of the cinnamon as I must have overdosed the family on cinnamon at some point to where they really don't care for it anymore.
3. Got a nice kick. Makes your lips sting a little but awesome over a salad with cabbage & such. Yumm.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Saturday, May 2, 2009
Thursday, April 2, 2009
Crockpot - Cuban Pork Roast
This came from the newspaper & I decided to try it on Sunday. Man, it was pretty tasty and easy to make!
Cuban Pork Shoulder - Crockpot
9 garlic cloves chopped
2 tbs salt
4 tsp dried oregano
1 tbs ground cumin
2 tsp black pepper
2 tsp ground chili pepper (did not have, used chili powder)
2 bay leaves, finely crumbled
1 tbs grated orange zest
2 tbs white vinegar
2 tbs oj
2 tbs lime juice
5 lb pork shoulder, bone removed & excess fat/skin trimmed, cut into 2 inch cubes
3 onions, halved and sliced
1/3 cup chicken or veg broth
In large bowl, combine garlic, salt, oregano, cumin, pepper, chili, bay leaves & orange zest. Stir in vinegar, oj & lime juice to make paste like.
Add pork pieces to bowl and toss to coat. Set aside to get happy while finishing preparations.
Layer onions that you’ve cut ¼ inch or so thick in bottom of 5-6 qt crock. Pour broth over onions. Arrange pork on top of onions in even layer and pour any extra marinade in too.
Cover crock & turn on to high heat, cook 4 to 4 ½ hour til pork is fork tender. Turn off and crack lid to allow mixture to cool a little. Gently stir pork with onions & serve. Serves 8.
*Serve with black beans & rice – I use Vigo Black Beans & Rice in the bag as my family swears it’s the only stuff they like.
Cuban Pork Shoulder - Crockpot
9 garlic cloves chopped
2 tbs salt
4 tsp dried oregano
1 tbs ground cumin
2 tsp black pepper
2 tsp ground chili pepper (did not have, used chili powder)
2 bay leaves, finely crumbled
1 tbs grated orange zest
2 tbs white vinegar
2 tbs oj
2 tbs lime juice
5 lb pork shoulder, bone removed & excess fat/skin trimmed, cut into 2 inch cubes
3 onions, halved and sliced
1/3 cup chicken or veg broth
In large bowl, combine garlic, salt, oregano, cumin, pepper, chili, bay leaves & orange zest. Stir in vinegar, oj & lime juice to make paste like.
Add pork pieces to bowl and toss to coat. Set aside to get happy while finishing preparations.
Layer onions that you’ve cut ¼ inch or so thick in bottom of 5-6 qt crock. Pour broth over onions. Arrange pork on top of onions in even layer and pour any extra marinade in too.
Cover crock & turn on to high heat, cook 4 to 4 ½ hour til pork is fork tender. Turn off and crack lid to allow mixture to cool a little. Gently stir pork with onions & serve. Serves 8.
*Serve with black beans & rice – I use Vigo Black Beans & Rice in the bag as my family swears it’s the only stuff they like.
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