Mexicanporkloin Recipes
MEXICAN PORK TENDERLOINS
We spoon the black bean salsa that accompanies this dish over grilled tenderloin slices. You can save on last-minute prep time by making the salsa and the cumin-coriander pork rub ahead. -Maria Chiarino of Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.
Nutrition Facts : Calories 257 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 550mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
MEXICAN PORK TENDERLOIN
From Prevention Magazine, July, 2007. "Mexican grilling often incorporates spice rubs, a low-fat way to help seal in juices. This recipe starts with a wet marinade and ends with a spice rub, contributing even more flavor to extra lean pork."
Provided by Oolala
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
- Transfer to a blender and add the next 6 ingredients and puree.
- Reserve and chill 3 tablespoons of the marinade.
- Place pork in shallow dish and cover with remaining marinade and chill overnight.
- Preheat grill to medium-high for indirect heat. If using gas grill, heat one side to high, the other to medium. If using charcoal, push coals to one side.
- Combine cumin, salt, and black pepper in a small bowl.
- Remove tenderloin from marinade and discard marinade.
- Blot the meat dry with paper towels and rub with the spice mix.
- Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
- Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.
Nutrition Facts : Calories 280.9, Fat 11.6, SaturatedFat 3.4, Cholesterol 112.3, Sodium 376, Carbohydrate 6.7, Fiber 0.5, Sugar 4.5, Protein 35.4
MEXICAN PORK LOIN
From "Pacific Fresh". This is a very good marinade for pork. The recipe calls for grilling, which is delicious. I have also done this in the crock pot and shredded it for tacos. Its delicious that way as well. I just put the pork loin in the crock and poured the marinade ingredients over it instead of marinating ahead of time. Enjoy! Prep time reflects marinating time.
Provided by JillAZ
Categories Pork
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place pork loin in a large ziploc bag.
- Mix marinade ingredients together and pour most of it over the pork. Reserve some of the marinade for basting while grilling. (you could double the marinade ingredients if you want to have extra for basting) Keep it in the fridge until ready to cook.
- Seal bag and place in the refrigerator to marinate for 4 hours. Turn several times to make sure the pork is completely covered in the marinade.
- Remove from fridge about 30 minute before cooking.
- Preheat grill to medium.
- Remove pork from marinade. Discard used marinade.
- Grill pork, turning several times while grilling. Baste with reserved marinade when you turn it.
- Cook about 1 hour or until meat thermometer registers between 160 and 170 degrees.
- Remove from grill and let stand for 10 minutes before slicing.
- Slice and arrange on a platter. Garnish with lime wedges.
- Serve with salsa if desired. This is good served with mexican rice or tortillas.
Nutrition Facts : Calories 666, Fat 31.5, SaturatedFat 10.9, Cholesterol 245.2, Sodium 382.4, Carbohydrate 2, Fiber 0.2, Sugar 0.2, Protein 86.8
MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
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