Cuban Rotisserie Pork Loin With Peppers And Onions Recipes

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GRILLED MOROCCAN SPICED PORK TENDERLOIN



Grilled Moroccan Spiced Pork Tenderloin image

Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this easy dinner recipe.

Provided by Grace Parisi

Categories     Pork     Grill     Grill/Barbecue     Coriander     Cumin

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground chile powder, preferably ancho
2 tablespoons light brown sugar
1 1/2 teaspoons Kosher salt (Diamond crystal)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground caraway
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness
Grilled naan, grilled haloumi and plain yogurt for serving

Steps:

  • In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
  • Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

CUBAN-STYLE PORK LOIN



Cuban-Style Pork Loin image

Make and share this Cuban-Style Pork Loin recipe from Food.com.

Provided by threeovens

Categories     Pork

Time 1h30m

Yield 1 pork loin, 8 serving(s)

Number Of Ingredients 13

5 lbs boneless pork loin, trimmed of fat
12 ounces beer
salt & freshly ground black pepper
1/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons sherry wine
2 tablespoons hoisin sauce
1 3/4 cups black beans, drained cooked and mashed with a fork (15.5 oz can)
2 tablespoons five-spice powder
4 garlic cloves, minced
4 mandarin oranges, peeled and divided into segments
1/2 bunch watercress, coarse stems removed

Steps:

  • Preheat the oven to 425 degrees F.
  • Place pork loin on a rack in a roasting pan.
  • Fill bottom of pan with about 1 inch of beer.
  • Season the pork loin with salt and pepper.
  • In a medium bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, five spice powder, and garlic to form a thin paste.
  • Rub the paste into the pork loin; use all the mixture that you can, the rest can be used to baste every 20 minutes.
  • Roast the pork for 15 minutes, then reduce the oven temperature to 325 degrees F; cook for 45 to 60 minutes more, basting with the pan juices and/or leftover spice paste every 20 minutes.
  • The pork loin should register 165 degrees on a meat thermometer, and the juices run clear.
  • Remove from the oven and let rest for 15 minutes.
  • Transfer to a warmed serving platter and surround with orange segments and watercress sprigs.
  • Serve immediately.

Nutrition Facts : Calories 726.7, Fat 36.2, SaturatedFat 12.5, Cholesterol 178.7, Sodium 589.2, Carbohydrate 29.1, Fiber 4.3, Sugar 15.2, Protein 60.9

CUBAN GRILLED PORK (LECHON ASADO)



Cuban Grilled Pork (Lechon Asado) image

What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.

Provided by Lourdes Castro

Categories     Pork     Graduation     Father's Day     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Party     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10 to 12

Number Of Ingredients 11

Citrus garlic marinade
4 cups (1 quart) seville orange juice or 2 2/3 cups lime juice and 1 1/3 cup orange juice
1 tablespoon ground cumin
2 tablespoons dried oregano
2 heads garlic, roughly chopped
3 tablespoons salt
1 tablespoon black pepper
2 onions, cut into rings
Pork
6 to 8 pounds boneless pork shoulder butt (blade roast)
Salt

Steps:

  • Prepare the marinade
  • Mix all marinade ingredients in a bowl and let sit for 10 minutes.
  • Marinate the pork
  • If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.
  • If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
  • Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.
  • Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  • Boil the marinade for basting
  • Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
  • Grill the pork
  • Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
  • Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
  • If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
  • Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).

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