PORK CHOPS WITH TAMARIND AND GINGER
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates. Then the excess marinade is mixed into the drippings to make a heady sauce. If you can't find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
Provided by Melissa Clark
Categories dinner, meat, steaks and chops, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.
- Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes.
- Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings. Transfer pan to oven and cook to desired doneness, about 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 444 milligrams, Sugar 0 grams, TransFat 0 grams
TAMARIND BRAISED PORK LOIN WITH MINT (LOMITO DE CERDO AL TAMARINDO Y MENTA)
The secret to this juicy pork loin lies in the acid from the tamarind and the slow braise, which is brought to life by peppery horseradish and fresh mint.
Provided by Mariana Velasquez
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F.
- Season the pork with the salt and pepper to taste. Let stand at room temperature for 15 to 30 minutes, to lose the cold from the refrigerator and for the salt to do its magic.
- Heat the oil in a 10-inch cast-iron skillet or a heavy-bottom sauté pan. Add the roast and sear on all sides, 15 to 20 minutes, until a dark golden crust forms.
- Remove the roast using tongs and transfer to a rimmed platter. Turn the heat to medium, deglaze the pan with the rum, and bring to a simmer, scraping up the brown crusty bits with the back of a wooden spoon. Cook until the alcohol evaporates, about 45 seconds. Add the tamarind paste, onions, chicken broth, and panela, and bring to a simmer. Return the pork to the pan. Carefully transfer the skillet to the preheated oven and roast for 40 to 50 minutes, until the internal temperature on a meat thermometer reaches 145°F.
- Remove the pork loin from the sauce and transfer to a rimmed serving platter. Tent with foil and allow to rest, for 10 to 15 minutes. Meanwhile, finish the sauce: stir the horseradish and mint leaves into the sauce. Taste for seasoning and add a bit more salt if needed. To serve, cut the pork into medallions and spoon the sauce and onions over the loin.
GARLIC ROAST PORK LOIN
Provided by Food Network
Number Of Ingredients 6
Steps:
- Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.
GRILLED GARLIC PORK TENDERLOIN
A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.
Provided by Rodger
Categories Pork
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
- Blend.
- Put the pork in a sealable plastic bag and pour the marinade over it.
- Put in the refrigerator for 1-2 days, turning occassionally.
- Let pork stand at room temperature about 30 minutes before cooking.
- Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 445.7, Fat 26.1, SaturatedFat 5.2, Cholesterol 147.6, Sodium 473.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 47.9
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