Cuban Rotisserie Pork Loin With Peppers And Onions Recipes

CUBAN CHINESE ROAST LOIN OF PORK

Cuban Chinese Roast Loin of Pork image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 to 5 pound boneless pork loin, trimmed
1 bottle beer
Salt and freshly ground black pepper
1/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons sherry
2 tablespoons hoisin sauce
1/4 cup cooked back beans, mashed with a fork
2 tablespoons FiveSpice powder
4 cloves garlic, finely chopped
4 mandarin oranges or tangerines, peel and pith removed and cut into supremes
1/2 small bunch watercress, coarse stems removed

Steps:

Preheat the oven to 425 degrees. Place the pork loin on a rack over a roasting pan and fill the bottom with about 1-inch of beer. Season the pork generously with salt and pepper.
In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, fivespice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orange honey mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table.

CUBAN ROTISSERIE PORK LOIN WITH PEPPERS AND ONIONS RECIPE

CUBAN ROTISSERIE PORK LOIN WITH PEPPERS AND ONIONS RECIPE image

Yield 6 People

Number Of Ingredients 16

Ingredients

For the pork:
12 medium garlic cloves
1/3 cup freshly squeezed orange juice (from about 1 medium orange)
2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons olive oil
2 tablespoons dried oregano
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 (4- to 4-1/2-pound) boneless pork loin
For the vegetables:
4 medium red bell peppers, cored, seeded, and halved
2 medium white onions, quartered
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper

Steps:

Place all of the ingredients except the pork in a blender and blend until smooth; set aside.Flip the pork over so that it is cut-side down. Using your hands, rub half of the garlic mixture on the top surface of the pork. Flip the pork again and rub it with the remaining half of the garlic mixture. Starting on the right side, roll the pork into a tight cylinder. Tie it up crosswise with the twine pieces, spacing them about 1 1/2 inches apart. Trim off any excess twine. Transfer the pork loin to a baking sheet and cover it with plastic wrap. Place in the refrigerator and marinate for 2 hours.Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment. Turn on the rotisserie burner, turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium (about 350°F to 450°F). Meanwhile, load the pork onto the spit and prepare the vegetables. Line a rimmed baking sheet with aluminum foil. Place the bell peppers and onions on the baking sheet, drizzle with the oil, season with salt and pepper, and toss to combine; set aside. When the grill is ready, load the pointed end of the spit onto the rotisserie motor. Place the sheet of vegetables directly on the grill grates underneath the pork. Turn on the rotisserie motor, cover the grill, and cook, stirring the vegetables every 30 minutes, until an instant-read thermometer inserted into the center of the pork registers 145°F, about 1 to 1 1/2 hours. Turn off the rotisserie motor, rotisserie burner, and grill burners. Using potholders or kitchen towels, carefully remove the spit to a cutting board and loosen the forks. Remove the pork from the spit and remove the forks. Tent the pork loosely with aluminum foil and let it rest for at least 10 minutes. Remove the tray of veggies from the grill and cover with aluminum foil. Cut and discard the twine from the pork. Cut the meat crosswise into 1/2-inch-thick slices

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