| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Archived, Cuba, Ham/pork | 8 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Garlic cloves, peeled |
| 1/2 | t | Dried thyme |
| 1/2 | t | Cayenne pepper |
| 2 | t | Salt |
| Juice from 1 large lemon | ||
| 1/4 | c | Cider vinegar |
| 1/2 | c | Olive oil |
| 4 | lb | Boneless pork |
| tenderloin or loin | ||
| roast | ||
| thinly sliced & | ||
| pounded to 1/4" thick |
INSTRUCTIONS
Description: In a small saucepan, bring the water to a boil and blanch the garlic for 4^ minutes. Drain the water and chop the garlic. In a large ceramic or glass^ bowl, mix together the garlic, thyme, cayenne pepper, salt, lemon juice,^ vinegar and oil.^ ^ Place the pork slices in the marinade and marinate in the refrigerator 4-6^ hours. Remove the pork from the marinate and pat dry with paper towels.^ ^ If grilling, grill the meat over medium-hot coals for 3 to 4 minutes per^ side. If broiling, broil 2" from the heat source on a broiling pan for 3-4^ minutes on each side. Serve hot.^ ^ ~NOTE~ This dish is perfect to serve with white rice, rum-flavored black^ beans and fried sweet plantains.^ ^ Source: A Taste of Cuba received in the September cookbook swap from^ Aloha Bev. Thanks Bev!^ ^ File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1396
Calories From Fat: 1099
Total Fat: 122g
Cholesterol: 277mg
Sodium: 2117.8mg
Potassium: 936.5mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: <1g
Protein: 63.9g