Friday, August 26, 2016

Wendell's Cuban-Style Pork

Wendell found this recipe on a Williams Sonoma blog here. I think what made this dish so deeeelicious was the Mojo de Ajo sauce . . . soooo yummy. 


Cuban-Style Pork with Mojo de Ajo

1 tsp. sweet paprika
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 pork tenderloins, about 3/4 lb. (375 g) each, silver skin removed
2 Tbs. extra-virgin olive oil

For the mojo de ajo:
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
2 garlic cloves, chopped
2 Tbs. minced fresh flat-leaf parsley
1/2 tsp. red pepper flakes
1/2 cup (4 fl. oz./125 ml) fresh orange juice
Kosher salt, to taste

In a small bowl, stir together the paprika, salt and pepper. Rub the paprika mixture all over the tenderloins. Transfer to a plate, cover and let stand at room temperature for 1 hour.

Preheat an oven to 375°F (190°C).

In a large, heavy ovenproof fry pan over high heat, warm the 2 Tbs. olive oil. When the oil is shimmering, add the tenderloins and sear on all sides, about 5 minutes total. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part of a tenderloin registers 135°F (57°C) for medium, 30 minutes, or until done to your liking. Remove the pan from the oven, transfer the pork to a carving board, and tent with aluminum foil. Let rest for 10 minutes.

Meanwhile, make the sauce: In a small nonreactive fry pan over medium-low heat, warm the 1/4 cup (2 fl. oz/60 ml) oil. Add the garlic and cook, stirring often, until light golden brown, about 4 minutes. Stir in the parsley and pepper flakes and cook for 10 seconds. Add the orange juice and simmer, swirling the pan once or twice, until slightly reduced, about 2 minutes. Season to taste with salt and remove from heat.

Cut each tenderloin crosswise into thick slices. Arrange the slices on a warmed platter or individual plates. Spoon the sauce over the pork and serve immediately. Serves 4.


mmiissee said...

oooohhhh, looks so juicy!
Talking about pork, don't know if you've tried Costco Pork ribs (already cooked)?
It was great. I told my mom, I think they use the same spices/rub as the rotisserie chicken.

Honolulu Aunty said...

TOOOOO tempting! How many pieces did you have?

Susan said...

Wow, this sounds and looks amazing! Wish I could taste that sauce!

Mark Shelby said...

All of those ingredients look so good! I just never cared for pork tenderloin. I don't like the taste or the texture.

I wonder if this recipe would work with pork shoulder or pork butt? The tenderloin you have to cut with a knife. The other two will shred apart. That's what I love about pork shoulder and butt, it's pull apart tasty fun! And so juicy!

The recipe is a good find! And I like the idea of searing it on the stove before it goes in the oven.

K and S said...

sounds good!

jalna said...

Mmiissee, thanks for the scoops on the pork ribs! I'll go check it out the next time I'm there.

Lots, Aunty!

Probably would work, Mark!

The sauce was really good, Kat.

Leslie's pics said...

I don't know why you even bother dieting in your house. Wendell will just sabotage it all the time. I would be HA-UUUUGE if I lived there. Won't be able to do the "eat in moderation" thing!

jalna said...

LOL, I know, Les!!