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karl_lembke

Fwd: Recipe

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January 5, 2008
*Guillermo Pernot*
A Blend of Latin Accents Lomito de Puerco Con Caña (Sugar-Cane-Marinated
Pork Tenderloin)[image: [Pork Tenderloin photo]]

*Yield:* 4 servings
*Preparation time:* 20 minutes
*Cooking time:* 25 minutes, plus 1 hour marinating

*For the marinade:*
1 cup guarapo or diluted simple syrup (see note below)
1/2 cup Spanish sherry
3 tablespoons fresh lime juice
1/2 cup Dijon mustard
3 cloves garlic, minced
1/2 habanero pepper or 1 jalapeño pepper, seeded and minced
1/2 teaspoon minced fresh ginger
1 teaspoon grated orange zest

2 pork tenderloins (about 3/4 to 1 pound each)
Coarse salt
2 tablespoons vegetable oil
1 cup Mango Barbecue Sauce
Guacamole Cubano, for serving
• To make the marinade: In a blender, combine the guarapo, sherry, lime
juice, mustard, garlic, chile pepper, ginger and zest. Purée until smooth.

• Trim the pork tenderloins, removing excess fat. Place them in a large
plastic zipper bag with the marinade. Refrigerate for 1 to 3 hours.

• Preheat the oven to 375 degrees. Remove tenderloin pieces and scrape off
residual marinade; season evenly with salt.

• Heat the vegetable oil in a large, heavy, ovenproof sauté pan over
medium-high heat. When the pan is hot, add the pork, in batches if
necessary, and brown on all sides. (Be careful not to burn the meat; the
marinade contains sugar that will burn quickly.) Place the pan in the oven
(if it isn't ovenproof, move the tenderloins to an ovenproof dish). Roast
for 5 minutes.

• Remove the dish from the oven; brush generously with the barbecue sauce
and return to the oven until a thermometer registers 155 ?176 degrees, a
temperature at which the meat will be slightly pink on the inside. Will take
about 10 to 15 minutes more, depending on the size and thickness of the
tenderloins. Let rest for 5 minutes before slicing. Serve with guacamole on
the side.


*Note: If you can't find guarapo (sugar-cane juice), make a very diluted
simple syrup by combining 1/3 cup sugar with 1 cup water in a small
saucepan. Bring just to a boil, stirring until the sugar dissolves. Remove
from heat and allow to cool before using.*
* * * Mango Barbecue Sauce

*Yield:* Makes about 2 cups
*Preparation time:* 20 minutes
*Cooking time:* 15 minutes

1/4 cup diced onions
2 large mangoes, peeled, seeded and chopped
1 canned chipotle en adobe sauce
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1/4 cup cider vinegar
1 tablespoon hot sauce
2 tablespoons olive oil
1/4 cup light brown sugar
Pinch of salt
1 1/2 teaspoons soy sauce
1/2 jarred or homemade roasted red pepper
11/2 teaspoons honey
1 teaspoon fresh lime juice

In a large saucepan over medium heat, combine onions, mango, chipotle, 1
tablespoon of the Worcestershire sauce, the ketchup, vinegar, hot sauce,
olive oil, brown sugar, salt, soy sauce and red pepper. Bring to a boil,
reduce heat to medium-low and simmer, covered, until the mangoes are very
tender, about 15 minutes.

Allow to cool slightly and transfer to a blender. Add the remaining 1
tablespoon of Worcestershire sauce, honey, lime juice and 1 tablespoon of
water and puree until smooth. Refrigerate until needed. Can be made up to 5
days ahead.
* * * Guacamole Cubano

*Yield:* About 21/2 cups
*Preparation time:* 15 minutes

2 cups diced fresh pineapple (about 1/2 pineapple)
1 ripe Hass avocado, diced
2 scallions, finely chopped
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
Pinch of salt
• In a small bowl, fold the pineapple with the avocado, scallions, lime
juice, olive oil and salt. Chill until ready to serve.

* * *

Cuba Libre Mojito

*Preparation time*: 5 minutes
*Yield*: 1 cocktail

1 ¼ ounces Cuba Libre Brand Premium White Rum
2 ½ ounces guarapa (pressed sugar cane juice) or simple syrup
1 ¼ ounces freshly squeezed lime juice
6 torn, fresh herba buena or mint leaves
• Place the rum, guarapo, lime juice and herba buena into a cocktail shaker
filled with ice.

• Shake well and pour into a tall glass.

• Top with a splash of club soda.

• Garnish with a lime wedge. Serve with a straw.


*Corrections & Amplifications*

Guillermo Pernot's recipe for sugar-cane-marinated pork tenderloin is called
lomito de puerco con caña in Spanish. In some editions, the dish was
incorrectly called lomito de puerto con caña.
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