RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3727
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| Recipe Name: |
Cuban Spiced Pork Tenderloin - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$2.26
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Teaspoons anise seed
2 Tablespoons oil, olive
Optional Ingredients:
0.25 Cup mango chopped Add to shopping list |
Directions:
3 ¾ pounds of pork tenderloin, trimmed
6 cloves garlic, cracked away from skin
6 bay leaves
3 tsp anise seed
3 tsp ground coriander
1 ½ Tbls ground cumin
3 limes, zested
3 Tbls McCormick Montreal Steak Seasoning or coarse salt and pepper
Extra-virgin olive oil, or vegetable oil, to coat
Optional garnishes: chopped mango or kiwi, or chopped cilantro and (3) scallions
Preheat oven to 450 degrees.
Cut 4 slits into each tenderloin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes.
Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions. |
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| Nutrition per Serving: |
| Calories: |
266 |
Total Carbs: |
6.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
110.4 |
Fat: |
11.9 |
Protein: |
36.62 |
| Fiber: |
0.54 |
Sodium: |
89.56 |
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