Spanish Style Pork Marinade Recipes

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SPANISH STYLE PORK MARINADE



Spanish Style Pork Marinade image

My mother-in-law can cook from the top of her head, but I finally convinced her to write down this delicious marinade. It works best on pork tenderloin or pork roast

Provided by Virgaux78

Categories     < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

1 head garlic, finely chopped
4 tablespoons cumin
12 tablespoons orange adobo seasoning
6 tablespoons blue adobo seasoning
6 tablespoons taco seasoning
1 1/2 cups bitter orange juice
2 tablespoons vinegar
3 tablespoons seasoned ground annatto seed
1 achiote, pepper

Steps:

  • Mix all ingredients together thoroughly.
  • Pour over pork and cover overnight.

Nutrition Facts : Calories 352.2, Fat 6.4, SaturatedFat 0.5, Sodium 54.8, Carbohydrate 69.2, Fiber 4.5, Sugar 32.4, Protein 10.7

LOMO ADOBADO (SPANISH MARINATED PORK LOIN)



Lomo Adobado (Spanish marinated pork loin) image

An easy Spanish style pork tenderloin fillet. Also works with loin and steaks. Perfect with fresh bread and onions or with spicy rice and vegetables.

Provided by WPhipps1

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cut pork into 1cm slices and add to a glass bowl
  • Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
  • Refrigerate for 1 hour minimum. (Best over night)
  • To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
  • Serve with fresh bread or rice and vegetables.

SPANISH-STYLE PORK SHOULDER STEAKS



Spanish-Style Pork Shoulder Steaks image

Provided by Guy Fieri

Categories     main-dish

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 13

2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream
24 corn tortillas
Olive tapenade, purchased

Steps:

  • In a small pan, toast the fennel and black pepper.
  • Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
  • Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
  • Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
  • Preheat the oven to 375 degrees F.
  • Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
  • Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
  • Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

SPANISH ROASTED PORK (PERNIL)



Spanish Roasted Pork (Pernil) image

Traditional dish in our family.

Provided by Latino0809

Categories     Meat and Poultry Recipes     Pork

Time 6h

Yield 16

Number Of Ingredients 11

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2 ½ tablespoons salt
1 ½ tablespoons olive oil, divided
1 tablespoon dried oregano
1 ½ teaspoons ground black pepper
1 ¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Rub pork shoulder all over with lime.
  • Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
  • Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
  • Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
  • Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
  • Roast in the preheated oven until slightly pink in the center, about 3 hours.
  • Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 3 g, Cholesterol 100.5 mg, Fat 25.2 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9 g, Sodium 1170.7 mg, Sugar 0.1 g

SPANISH PORK SHOULDER



Spanish Pork Shoulder image

True Spanish pork shoulder (pernil al horno). Please be ready to get a little messy.

Provided by pinkey

Time P1DT8h20m

Yield 8

Number Of Ingredients 7

2 (1.41 ounce) packages sazon seasoning (such as Goya®)
3 tablespoons olive oil
7 teaspoons bottled minced garlic
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon crushed dried oregano
1 (5 pound) bone-in pork shoulder roast

Steps:

  • Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
  • Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
  • Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
  • When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
  • Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 412.5 calories, Carbohydrate 1 g, Cholesterol 111.8 mg, Fat 31.7 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 2021.5 mg

SPANISH PORK CHOPS



Spanish Pork Chops image

A great supper dish for a rainy evening. I found this on another site and groomed it to our liking, adding some ingredients to perk it up. Hope you all enjoy it too.

Provided by Judikins

Categories     Spanish

Time 1h48m

Yield 4 serving(s)

Number Of Ingredients 17

4 pork chops
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water or 1/2 cup dry white wine
1/3 cup oil or 1/3 cup shortening
2 tablespoons butter
1/2 cup diced celery
1/2 cup diced onion
1/4 cup diced green pepper
1 (16 ounce) can stewed tomatoes, chopped with juice
1/4 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon cayenne pepper (more or less to your liking)
1 teaspoon salt
1 tablespoon brown sugar
Spanish olives (optional)

Steps:

  • Preheat oven to 350°F.
  • Mix flour, salt and black pepper; dust chops.
  • Brown chops in skillet; transfer to baking dish.
  • Add water and cover; place in oven.
  • Meanwhile prepare sauce: melt butter, cook celery, onions and green pepper until wilted. So not brown.
  • Add tomatoes and seasoning. Cover and cook 10 minutes.
  • Remove chops from oven. Pour sauce over chops.
  • Return to oven and bake for 1 1/2 hour or until tender.
  • Scrumptuous served with mashed potatoes and a nice green salad.

SPANISH CRUSTED ROAST PORK TENDERLOIN



Spanish Crusted Roast Pork Tenderloin image

Provided by Gina Marie Miraglia Eriquez

Categories     Food Processor     Roast     Quick & Easy     Father's Day     Dinner     Pork Tenderloin     Almond     Healthy     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free

Yield Makes 6 to 8 (main course)

Number Of Ingredients 8

4 tablespoons olive oil, divided
3 garlic cloves, minced
3/4 cup panko (Japanese bread crumbs)
3/4 cup sliced almonds, toasted, cooled, and coarsely ground in a food processor
4 teaspoons finely chopped rosemary
2 1/2 teaspoons pimentón (smoked paprika), divided
2 tablespoons Madeira
2 (1-pound) pork tenderloins

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Stir in panko, almonds, rosemary, 1/2 teaspoon pimentón, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer to a large plate.
  • Stir together Madeira, remaining 2 tablespoons oil and 2 teaspoons pimentón, and 1/4 teaspoon each of salt and pepper in a shallow dish. Pat pork dry and rub all over with mixture. Pat three fourths of crumbs all over pork, pressing gently to adhere, then sprinkle tops with remaining crumbs.
  • Roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150°F, about 20 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer pork to a cutting board. Tent loosely with foil and let stand 10 minutes before slicing.

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