Caribbean Pork TenderloinsFrom cheric 8 years ago
- 1/2 cup orange juice shopping list
- 1/2 cup lime juice shopping list
- 1/2 cup dark rum shopping list
- 1/4 cup pineapple juice shopping list
- 6 cloves garlic, minced shopping list
- 1 large onion, chopped shopping list
- 2 tsps ground ginger shopping list
- 2 tsps dried oregano shopping list
- 1 tsp dried basil shopping list
- 2 tsps dried cumin shopping list
- 2 bay leaves, crumbled shopping list
- 1 tsp salt shopping list
- 1 tsp black pepper shopping list
- 4 pork tenderloins, 12 ounces each, rinsed and patted dry shopping list
- 1/2 cup chicken broth shopping list
- 1 T flour shopping list
How to make it
- Mix the orange juice, 1/4 cup of the lime juice, 1/4 cup of the dark rum, and all of the next 10 ingredients in a large bowl to make a marinade. Divide the mixture among four large resealable plastic bags.
- Add a pork tenderloin to each bag and close it securely. Turn the bags so that the pork is coated with the marinade.
- Refrigerate the bagged pork loins overnight.
- When ready to cook, preheat the oven to 400 and remove the pork loins from the bags.
- Place the tenderloins in a roasting pan large enough so that the pork loins can fit without touching each other. Discard the marinade.
- Roast the pork for 25 to 30 minutes or until a thermometer inserted into the center registers 150. Remove the pork from the pan and place it on a serving platter. Make a tent with aluminum foil and place it over the pork to keep it warm while it "rests" for a few minutes. (If you don't have foil, use a torn-open paper bag.)
- While the meat is resting, place the roasting pan on top of the stove and turn the heat to medium.
- Add the remaining lime juice and rum into the pan. Stir the mixture as it begins to bubble, scraping up the pan drippings from the bottom of the pan.
- Add the chicken broth and flour to the pan. Use a wire whisk to combine the flour mixture thoroughly with the pan drippings mixture. Continue whisking vigorously as the mixture boils.
- Cook 2 minutes at a boil or until the sauce is slightly thickened, whisking to keep smooth. Remove the sauce from the heat.
- Slice the pork into 1/2-inch-thick slices and serve with some of the sauce drizzled over it. The remainder can be served alongside the meat in a gravy dish.
The Cookcheric Oklahoma City, OK
The Rating3 people
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