Sorry I haven't posted in awhile. I've been lazy! I have been cooking though! Unfortunately, I dropped the camera yesterday and it is now not working. :( My cheesecake post has a crappy camera phone pic. Oh well, at least I got some of the pork! I've never made roast pork before so we had to really play around with the cooking time. I also don't have a meat thermometer AND I threw away the package the pork loin came in so I had no idea how much it weighed. We were waiting around for it to finish about an hour after we expected it to lol. But, all in all it came out really excellent! Semi - Recipe after the jump!
Juice of two lemons
Juice of two oranges
Juice of one grapefruit
three cloves garlic chopped
1/4 cup olive oil
fresh crack pepper
zest of one lemon
zest of one orange
pinch of cayenne if you like a little hea
1 pork tenderloin2-3 lbst
whisk all ingredients and pour over pork. put pork in covered container and let marinate over night. I let my pork marinate for about 15 hours and turned the pork over ever couple of hours so all sides would marinate.
To cook pork:
Sprinkle with extra salt and fresh cracked pepper and sear on all sides on med-high heat on stove top. Once seared put in roasting rack and bake. You might want to look up cooking instructions here for your piece of pork. We are guessing our tenderloin was a little over three pounds. We baked it at 350 for roughly 2 hours
Remove pork from oven and let sit for five to ten minutes then slice.
Black Beans and Rice
Cook rice according to instructions on packet. I always cook mine in chicken stock (thanks rachel ray! and for this rice since I was doing a semi cuban meal, I chopped up some cilantro and added it when the rice was done,
For beans, sautee half a yellow onion and two cloves garlic. add beans. simmer for about twenty minutes. add chili powder and cumin. serve with fresh chopped onions if you choose. .
- Current Mood: chipper