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Brazilian
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Brazilian Pork Roast |
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Brazilian Pork Roast - print recipe
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| Yield: |
| 1 |
| Ingredients: |
| Marinade |
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2
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garlic cloves, pressed or minced |
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1 tsp
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(5 ml) crushed dried thyme |
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1/2 tsp
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(2.5 ml) crushed dried oregano |
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1/2 tsp
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(2.5 ml) ground cumin |
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1
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bay leaf, crushed |
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2 whl
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cloves |
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1/2 tsp
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(2.5 ml) freshly ground pepper |
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1/4 tsp
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(1.25 ml) cayenne pepper |
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60 ml
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(45 ml) fresh lime juice |
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60 ml
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(45 ml) fresh orange juice |
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10 ml
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(7.5 ml) olive oil |
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3
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(10-ounce) (900 g) pork tenderloins, trimmed of all fat |
| Glaze |
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1 cup
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(236 ml) fresh orange juice |
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40 ml
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(30 ml) chopped fresh ginger |
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20 ml
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(12 g) packed light brown sugar |
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1/2 tsp
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(2.5 ml) ground cloves |
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12
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(7 inch) fat-free flour tortillas, warmed |
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| Method: |
Whisk together the marinade ingredients. Brush onto the pork tenderloins.
Cover and marinate overnight or for at least 6 hours in the refrigerator.
Before cooking, preheat the oven to 375 F (190 C). Place the tenderloins
In a roasting pan.
Place the orange juice, ginger, brown sugar, and cloves in a small saucepan.
Bring to a boil and reduce until it has the consistency of maple syrup. Brush each tenderloin with the glaze and bake, basting twice, until an instant-reading meat thermometer inserted in the thickest part of the pork registers 160 F
(71 C), about 20 to 25 minutes. Allow the meat to rest for 10 minutes before slicing.
Thinly slice 1 1/2 of the tenderloins and serve with warmed tortillas and orange salsa. Securely wrap the remaining tenderloin and refrigerate for a second meal.
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