Review: Chicken in Garlic Sauce (8/01) and Cuban Pork

[sneezles]

I made the CL recipe for Chicken in Garlic Sauce from Aug/01 and it was wonderful. I used boneless breasts since that is what I had on hand and they were very tender. The saffron gave it a nice color and I served it with a rice pilaf, tossed salad and french bread.

I found a recipe for Cuban pork last week when Kim had asked about Cuban sandwich. Well, I made it yesterday using 3# of pork tenderloin that I had. The preparation is very similar to Psycho Chicken (ie., slashing the meat) and the marinade was wonderful, lots of garlic. Well, I was hoping for leftovers so that I could try the sandwich (was even going to attempt the bread recipe) but the guys (DH and 3 DSs) made sure there were no leftovers! Served with grilled corn, tossed salad and bread. Can post recipe if anyone is interested.

[kwormann]

The Cuban Pork sounds good and I would LOVE the recipe:)

Thanks for the reviews!

[Terrytx]

I 2nd that request for the pork recipe.

[Wendy w]

3rd it!!!!! Thanks Sneezles!!

[jazzcat]

I'd love to have that recipe Sneezles as well!!!!!!!!!

[sneezles]

Roast Pork for Cuban Sandwiches

Ingredients:
2 lbs center pork loin roast (I used pork tenderloin)
5 cloves of garlic
1 tsp salt
1 tbs dried oregano
1 cup sour orange juice (I used 1/3 cup orange juice+1/3 cup grapefruit juice+1/3 cup lime juice)
1 cup minced onion
1/2 cup Spanish olive oil (I used 3 tbs)

Mash the garlic and salt together with a mortar and pestle. Add dried oregano, onion and the juice to the mash, mix thoroughly. Heat the oil in a small sauce pan, add the mash to the oil and whisk.

Pierce the pork (this is where the Psycho chicken directions come in handy) as many times as you can with a sharp knife or fork. Pour the garlic mixture, reserving about 1/4 cup) over the pork and cover, marinate in the fridge for 2-3 hours.

Using a roasting pan, with or without a rack, sprinkle the remaining marinade over the pork and roast uncovered at 325º. Roast until internal temp reaches 160º, about 20 minutes per pound, basting occasionally (I did so with a dry white wine). Remove meat and let rest aprox 15 minutes covered on a board. Bring pan juices to a boil and simmer until reduced by half. Slice thinly and sprinkle with juice before serving.

[Peggy]

Print, print, print goes my computer!!! Thanks so much for the recipe, Sneezles! Can't wait to try it.

Peggy

[56grapeape]

there goes my printer too!

sounds yummy!!!

? how much to you pay for pork tenderloin? Ive never bought it before, cause ive found it a little pricey! But I may buy some the next time it is on sale! (sorry i cant quote any prices for where Im at, just know its $$)

[Peggy]

Rachelle,

I just bought a pack at Costco today and paid $3.99/lb. I'm in Northern California.

Peggy

P.S. I love your quote!!

[kwormann]

Thanks Sneezles....I bet it would be good on good bread with excellent swiss, pickles, hot mustard.....I shouldnt have my mouth watering for lunch before breakfast......

[Gail]

Looked at this recipe after you posted the link on the other thread. Looks like a winner, but I'd like to offer one suggestion. In my experience, you will get far tastier results if you marinate the pork longer than the 2 - 3 hours specified. Try marinating it more like 6 hours or even better, overnight.

PS Sneezles, ever tried the recipe I posted for Cuban Roast Pork? The aroma while marinating is enough to drive you wild!