Time 2h30m Number Of Ingredients 15 Steps:
Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better. Remove pork to a plate. Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute. Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend. Remove from heat and add browned pork. Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 - 3 hours before cooking. Heat oven to 350 degrees. Cook 2 - 2 1/2 hours or until pork is tender. Remove pork from oven and stir in molasses and vinegar. Place the lid back on the pot and let it steep for about 15 minutes. Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.
Time 9h Yield 6 serving(s) Number Of Ingredients 5 Steps:
Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat.
Time 7h25m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator. Preheat oven to 350 degrees F. Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly. When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat grill. Pound pork slightly with mallet. In a flat dish, put oil, vinegar, salt and pepper to taste and stir to blend. Add rosemary and cumin and stir again. Add the pork slices and turn them in the marinade. Cover and set aside until ready to cook or put in the refrigerator and let it marinate for an hour or so. Add the medallions to the grill and cook 3-4 minutes on one side and then turn and cook 2-3 minutes on the other. Continue cooking, turning often for a total of 10 minutes. Transfer to a warm serving dish and brush with melted butter.
Time 30m Yield 2 servings. Number Of Ingredients 13 Steps:
Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Time 25m Yield 5 servings. Number Of Ingredients 5 Steps:
In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.
More about “grilled carne adovada marinated pork medallions topped with chili caribe served with beans posole and fresh flour tortillas recipes”
Time 15m Yield 20 Number Of Ingredients 14 Steps:
Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
