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Preparation time
15 minutes
Total time:
9 hours 15 minutes
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Ingredients
Cuban-style barbecued pork loin
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60 mL (¼ cup) olive oil
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5 mL (1 tsp.) dried oregano, or to taste
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10 mL (2 tsp.) ground cumin
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5 mL (1 tsp.) cinnamon
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10 mL (2 tsp.) paprika, or to taste
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15 mL (1 tbsp.) brown sugar
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2 cloves of garlic, chopped
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1 jalapeño pepper, chopped
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80 mL (⅓ cup) orange juice (about 1 orange)
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60 mL (¼ cup) lemon juice (about 1 lemon)
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To taste, salt and freshly ground pepper
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1.75-2 kg (4-5 lb.) boneless pork loin
Vegetable ribbon salad
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60 mL (¼ cup) white balsamic vinegar
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80 mL (⅓ cup) extra-virgin olive oil
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To taste, salt and freshly ground pepper
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2-3 small or medium carrots, peeled
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1 small or medium yellow beet, peeled
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3-4 radishes
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1 small bulb of fennel
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½ small celeriac, peeled
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1 small or medium red beet, peeled
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60 mL (¼ cup) blend of herb leaves (basil or parsley leaves)
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1 handful pine nuts, toasted
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Directions
CUBAN-STYLE BARBECUED PORK LOIN
- Combine olive oil, oregano, cumin, cinnamon, paprika, brown sugar, garlic, jalapeño pepper, orange juice, lemon juice, salt, and pepper in a bowl.
- Rub marinade over pork. Cover. Let marinate in fridge, turning occasionally, for at least 8 hours but up 24 hours.
- Preheat barbecue to high. Grill the pork loin for a few minutes on high until grill marks appear on all sides of the pork.
- Turn down the grill to the lowest heat, or move the pork loin to a spot where will only receive indirect heat.
- You want the grill to be about 150-180°C (300 to 350°F).
- Cover the grill, and let the pork loin cook for about an hour. Check it after 30 minutes, inserting a probe thermometer to check the temperature. When the pork hits 65°C (150°F), take it off the grill.
- Let it rest about 15 minutes, tented with foil. (The temperature inside will rise to 70°C/158°F as it rests.)
- Slice meat and serve with a vegetable ribbon salad.
VEGETABLE RIBBON SALAD
- Combine balsamic vinegar and olive oil. Add the salt and pepper. Set aside.
- Use a vegetable peeler to slice off carrot ribbons into a large bowl.
- Using a mandolin or sharp knife, thinly slice the yellow beet, radishes, fennel, and celeriac, and place them in another large bowl. To avoid staining the other vegetables, thinly slice the red beet and put it in a separate bowl.
- Drizzle red beet slices with 15 mL (1 tbsp.) reserved vinaigrette and toss well. Transfer to a large serving platter.
- Add remaining vinaigrette to other vegetables. Toss well. Arrange on top of red beet slices.
- Garnish with herbs and pine nuts.
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