Ranchero Pork With Lime Marinated Onions Recipes

SLOW-ROASTED PORK WITH LIME MOJO

Steps:

• Rub 3 tablespoons Latin Spice Mix all over pork. Place pork in large resealable plastic bag. Add 2 cups Lime Mojo. Close bag and refrigerate pork overnight. Cover remaining Lime Mojo and refrigerate.
• Preheat oven to 450°F. Discard marinade from pork. Place pork on rack in large roasting pan. Roast 30 minutes. Reduce oven temperature to 300°F and roast until thermometer inserted into center of pork registers 150°F, about 45 minutes. Transfer pork to cutting board. Tent with foil; let stand 15 minutes. Cut pork into 1/2-inch-thick slices. Spoon reserved Lime Mojo over pork.

GRILLED GARLIC LIME PORK TENDERLOIN

Steps:

• To make marinade:
• In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
• In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
• Prepare grill.
• Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
• Transfer meat to a cutting board and let stand 5 minutes before slicing.
• Serve pork with onion marmalade.
• To make the jalapeno onion marmelade:
• In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.

RANCH PORK ROAST

Steps:

• Preheat oven to 350°. If desired, tie pork with kitchen string at 2-in. intervals to help roast hold its shape. Combine the next 5 ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan., Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing.

PORK TENDERLOIN WITH LIME/CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in heavy large ovenproof skillet over high eat. Add pork and brown on all sides, turning frequently. Transfer skillet with pork to oven and roast pork until cooked through, about 20 to 30 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat. Add onion and shallot and sauté 3 minutes. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper.
• Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve.

RANCHERO PORK WITH LIME-MARINATED ONIONS

Steps:

• Mix cooking sauce and chiles in a 4-qt or larger slow-cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours or until pork is very tender.
• At least 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, tossing once or twice until slightly wilted.
• Remove pork to a cutting board. Stir cilantro into mixture in slow-cooker. Break pork into bite-size chunks with a wooden spoon and return to cooker; stir to mix.
• To serve: Spoon pork mixture on warmed tortillas, top with marinated onions, fold and eat.