Tag Archives: pork

Cuban Roast Pork

Published / by Kim / 4 Comments on Cuban Roast Pork

Sunday morning, as I was writing out the grocery list for the coming week, I got it in my head that I really, really MUST have a Cubano. As soon as the idea lighted in my head, I became obsessed.

The most important partof a Cubano is the roast pork, and since I already had a pork roast thawing in the fridge, I went seeking a recipe for Cuban-style roast pork. I found a recipe at Chronicles of a Curious Cook and followed it pretty much exactly. The result was a fantastic pork roast that we ate last night sliced thin with the last jar of homemade applesauce from last autumn and cloverleaf rolls I baked yesterday. It would have been better with black beans and fried plantains, as suggested in the recipe, but we were in short supply of plantains, so I made do.

2 Tbs minced garlic – I just used 4 cloves and put them through my garlic press
1 tsp dried oregano
1 tsp ground cumin
1/4 cup dark rum
3/4 cup orange juice – I used 2 large oranges, which seemed to give me a lot more than 3/4 cup
1/4 cup lime juice – I used 2 limes, which seems to give me a lot more than 1/4 cup
3 Tbs olive oil
1/2 tsp black pepper – I didn’t notice that it said the recipe calls for 1tsp, so I’ll add more pepper next time

1 pork roast, bone-in or boneless, 4-6 pounds – I used a 3-pound boneless center-cut pork loin

This really couldn’t be easier. Mix up all the ingredients except the meat. Put the meat into a large zipper bag, pour in the marinade, and seal, getting out as much air as possible. Then plunk the whole thing in the fridge and let it get yummy. I started marinating around 7pm on Sunday and cooked it around 6pm on Monday, so it had plenty of time to marinate. I bet it would be even tastier with a longer soak.

Take the pork out of the fridge about an hour before you want to cook it, to allow it to come to room temperature. Pre-heat the oven to 325°. Put the pork into a roasting pan with a rack on the bottom, then pour the marinade over it. Roast for 1.5 to 2 hours, basting occasionally. (I can’t recommend silicon basting brushing enough when it come to this kind of thing.) If the liquid dries out at the bottom of the pan, add a cup of water.

For pork to be cooked to medium, you want an internal temperature of 160°. I took my roast out when it hit 150°, covered it tightly with foil, and let it rest for 15 minutes. At the end of the rest period, it was at 160° exactly. Perfect. It took nearly 2 hours; I think I took it out at 1 hour, 50 minutes.

Tonight, this will be added to some nice long rolls with ham, Swiss cheese, mustard, and sweet & spicy pickles to make Cubanos. I’m already excited for tonight’s dinner.

Roast Pork Tenderloin & Apples

Published / by Kim

A repost from the Witch’s Kitchen blog, which will soon go away.

This is another one of those recipes from me where I have no exact amounts for anything. You kind of have to wing it with what looks right. It was oh so yummy, though.

Trim the fat off a pork tenderloin – or two, if your package comes with 2, as mine did. Rub generously with salt and freshly ground black pepper. Core an apple and slice into 1/4-inch rings. Spray a baking dish large enough to hold the tenderloin with cooking spray; lay the apples in the dish in a bed to hold the tenderloin. Put the pork on top of the apples. Pour about a cup of apple cider over the pork.

Bake at 350, 20 minutes per pound. Occasionally baste with the pan juices.

When the pork is done, remove it to a board for slicing. While the pork is resting, pour the apple cider/pan juices into a small saucepot; bring to a boil and allow to boil down to about half. Add some Kahlua – a splash, maybe 2 tablespoons – and simmer for about 5 minutes.

Slice the pork and serve with the cider sauce.

Another Pork Tenderloin Recipe

Published / by Kim

A repost from the Witch’s Kitchen blog, which will soon go away.

This and the apple pie were the centerpiece of yesterday’s Samhain feast.

Rinse the tenderlion and pat dry with paper towels. Mix 1/2-cup soy sauce, 1 tablespoon fresh minced ginger, and 2 cloves minced garlic. Put the tenderloin into a large baggie and add the soy mixture. Seal with no air in the bag and squish to make sure the meat is completely covered. Refrigerate for 2 hours.
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