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The one thing you realize quite quickly about Cuban cooking is that Cuba knows how to serve a pig. The beef and fish might be tasty, but there's just something about Cuban flavors and pork that was just meant to be.
Having a bottle of sherry in my fridge, one that really needs to be put to use, quickly zeroed in on a recipe for Ginger Sherried Roasted Pork from Cuba Cucina! This recipe is quite simple while infusing a lot of flavor into your run-of-the-mill pork tenderloin.
You just whip together a bunch of ingredients to make a marinade, let the pork marinate in the fridge for a few hours (turning a few times for even marination), and then roasted for 1.5 hours at 325. That's it. Voila! Heck, I'm inclined to bust this out the next time I want to have a tasty dinner, but without the effort. Just get things marinating a day ahead, and you've got a dish that only requires you to throw it in the oven on dinner day.
Hit the jump for the ingredients, and happy pork to you!
The Marinade:
3 minced garlic cloves
1 4" slice of ginger, peeled and mashed (I just used a combo of minced and grated ginger)
4 whole allspice berries, smashed
2 tsp light brown sugar
2 tbsp dry sherry
1/4 cup sour orange juice (recipe sub is 1/8 lime juice ... I just used juice from half a lime and lemon)
2 tsp honey
2 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp kosher salt
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3-17-2009 @4:21AM woostery said... We made this for Monday dinner and it was quite good. Though I'm not Cuban, I considered it a piquant roast pork comfort food.
We served it with a fairly neutral rice pilaf and delicious baked garnet yams. Good all around.
Main hint in cooking: check the tenderloin temperature and don't cook the center much beyond 145 degrees F (actually I stopped at 143 and let it carry over a bit beyond 145). Tender and fairly moist -- wish I could have marinated it more than 3 hours.
My only alteration was to boost the allspice by a couple berries (to jerkify it just a bit), and to use about 1/2 cup of mixed juice (1 full fresh orange, 1 fresh lime, and 1 fresh lemon). I roasted the pork with a bit of the marinade but held back the rest and ....
For a sauce I reduced the rest of the marinade a bit, adding a tablespoon or so of sherry and some dairy (whisking in butter and cream-- I know, I know... -- I liked it ok as it was but it was probably too sour unaltered for my dinner companions. The dairy helped that.) As the pork was resting after roasting, I poured that reduction into the pan dripping and deglazed, then strained it out back into a sauce. It then became unutterably delicious.
Thanks to Monika for this recipe I could fiddle with. It's going into my rotation.
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3-17-2009 @1:27PM Monika said... I'm glad you liked it, Woostery!
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