Monday, July 10, 2017

Cuban Spiced Pork Tenderloin

Serves 8 to 10.
1/4 cup chopped fresh cilantro 
2 T. finely minced fresh ginger 
1/4 cup fresh lime juice
1/4 cup vegetable oil a

1/4 cup dark rum (Myers) 
1/4 cup brown sugar
1/4 cup soy sauce
2 tsp. Asian chili sauce

1 tsp. freshly grated nutmeg 
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon 

1/4 tsp. salt
3 pork tenderloins (about 3 1/2 lbs.)
2 firm-not ripe plantains, peeled and
cut into wedges
1/2 cup chopped cilantro leaves

1. Combine all ingredients for the marinade except the pork in a flat baking dish. Reserve 1/3 of the marinade and set aside. Trim all fat and silver skin from the pork tenderloins and place in the marinade and turn to coat well. Cover and marinate for 15 minutes to 1 hour.

2. Preheat grill to medium and cook the pork, turning and basting with the marinating juices often, until cooked to 150 degrees on an instant thermometer, about 20 to 25 minutes. (Pork can also be roasted at 400 degrees for the same time.) Slice the pork on the diagonal and place on a serving platter. Spoon reserved marinade over the pork slices and serve sprinkled with cilantro.

3. If roasting pork, brush plantain wedges with some of the reserved marinade and roast right along with the pork. If grilling, it is best to either roast the plantains until tender in the oven or to brush with marinade and wrap in foil and then cook, turning often, in the cooler part of the grill. 

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