"The belly rules the mind."--Spanish Proverb

Caribbean Island Pork Recipe

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This recipe for Caribbean Island Pork, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dr. Wakamiya
Added: Sunday, November 16, 2008


For Pork--
2 tsp. Salt
1/2 tsp Black Pepper
1 tsp. Ground Cumin
1 tsp, Chili Powder
1 tsp. Cinnamon
2 Pork Tenderloins (2 1/4 lbs to 2 1/2 lbs total)
2 tbsp. Olive Oil

For Glaze--
1 cup packed Dark Brown sugar
2 tbsp. finely chopped Garlic
1 tbsp Tabasco

For Vinaigrette--
3 tbsp. Fresh Lime Juice
1 tbsp. Fresh Orange Juice
1 tbsp. Dijon Mustard
1/2 tsp. Curry Powder
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 Olive Oil.

Preheat oven to 350F

1. Mix the salt, pepper, cumin , chili powder, and cinnamon in a bowl. Coat pork with mixture and rub in with fingers.

2. Heat oil in an oven proof 12 inch heavy skillet over moderately high heat until just beginning to smoke.

3. Brown pork on each side (about 4 minuets total), leave pork in skillet.

4. Stir together brown sugar, garlic, and Tobasco and pat onto top and in between each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140F, about 20 minutes.

5. Let pork, stand in skillet at room temperature 10 minutes.

6. Make vinaigrette while pork roasts: Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

7. Remove pork from the skillet. While standing to cool, pour the glaze into a saucepan, warm gently and thicken with cornstarch as necessary.

8. Cut pork at a 45-degree angle into 1/2 inch-thick slices. Any juices can be mixed into glaze. Pour glaze over the pork, then drizzle vinaigrette on top. Serve remaining glaze on the side.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60 Minutes
Personal Notes:
Personal Notes:
Typically double recipe so the four pork tenderloins fit snuggly in pan




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