LIME PORK WITH PEPPERS
A little planning the night before or early in the day is all it takes to get this entree on the take in a hurry. Loaded with vegetables, tender pork and lots of lime flavor, it's and outstanding meal-in-one. -Shonda Ford of DeRidder, Louisiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Finely grate lime peel, reserving 2 tablespoons peel. Juice the limes. In a bowl, combine the soy sauce, garlic, oregano, thyme, cayenne, parsley, lime juice and reserved lime peel. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork and bay leaf. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Discard bay leaf. In a large nonstick skillet, heat oil over medium-high heat. Add sugar; stir until bubbly. Add the meat; cook and stir for 3-4 minutes or until browned. Reduce heat; add the onions, peppers and the reserved lime mixture. Cook, uncovered, for 10-15 minutes or until meat and vegetables are tender. Add the tomatoes; cook 1 minute longer.
Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ORANGE-AND-LIME-MARINATED GRILLED PORK
This dish is a signature of the Yucatán and has Mayan origins. The flavor of the meat is so bright - eating it instantly takes me back to the beautiful town of Valladolid.
Provided by Rick Martinez
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours.
- Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate.
- In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes.
- Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.)
- Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces.
- Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion.
- Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maíz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges.
TEQUILA-LIME FLANK STEAK WITH PEPPERS AND ONIONS
Make and share this Tequila-Lime Flank Steak With Peppers and Onions recipe from Food.com.
Provided by dicentra
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Stir together the first 8 ingredients in a medium bowl to make the marinade. Combine the steak and 3/4 cup of the marinade in a large zip-top bag. Place the peppers and onion in another large zip-top bag, and pour in the remaining marinade.
- Seal the bags and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
- Coat a grill rack or grill pan with vegetable cooking spray. Remove the steak and vegetables from the bags and discard the marinade.
- Grill the steak 8 minutes per side and the vegetables 8 to 10 minutes, turning them every 2 to 3 minutes. Remove the steak and vegetables from the grill.
- Keep the vegetables warm and let the steak sit for 10 minutes before slicing. Wrap the tortillas in foil and place on the grill or a grill pan to warm for a few minutes.
- Cut the steak on an angle, against the grain, into thin slices. Fill the tortillas with peppers, onion, and steak. Top with salsa, diced avocado, or sour cream (if desired).
Nutrition Facts : Calories 594, Fat 26.2, SaturatedFat 8, Cholesterol 69.7, Sodium 941.5, Carbohydrate 46.6, Fiber 5.1, Sugar 6.4, Protein 43.1
GRILLED GARLIC LIME PORK TENDERLOIN
Make and share this Grilled Garlic Lime Pork Tenderloin recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make marinade:.
- In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
- In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
- Prepare grill.
- Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
- Transfer meat to a cutting board and let stand 5 minutes before slicing.
- Serve pork with onion marmalade.
- To make the jalapeno onion marmelade:.
- In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.
Nutrition Facts : Calories 604.7, Fat 37.2, SaturatedFat 7.7, Cholesterol 149.7, Sodium 470, Carbohydrate 18.8, Fiber 1.7, Sugar 10.4, Protein 48.6
TEQUILA-LIME PORK TENDERLOIN
A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.
Provided by celeste
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h35m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.1 g, Cholesterol 32.7 mg, Fat 2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 230.7 mg, Sugar 2.8 g
TEQUILA AND LIME PORK SPARERIBS
Make and share this Tequila and Lime Pork Spareribs recipe from Food.com.
Provided by Dari Donovan
Categories Pork
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season the ribs with salt and pepper.
- In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well.
- Season with salt and pepper.
- Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely.
- Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
- Remove from the refrigerator and bring the ribs to room temperature.
- Preheat the grill on low.
- Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
- Cook for about 1 1/2 to 2 hours, or until the ribs are tender.
- Remove from the grill and slice into individual ribs.
Nutrition Facts : Calories 2948.7, Fat 268.9, SaturatedFat 75.7, Cholesterol 530.7, Sodium 821, Carbohydrate 12.7, Fiber 1.6, Sugar 2.9, Protein 117.9
TEQUILA-LIME PORK ROAST
Boneless pork loin marinated in tequila and covered with a flavorful rub. Adapted from dLife. The recipe calls for fresh lime juice, but I used bottled (not the sweetened type) since 2 cups of lime juice is about 32 limes and that is too expensive and time consuming for a marinade :) Use 1 fresh lime for the zest and add juice from that lime to the bottled juice. Prep time includes 24 hour marinating time.
Provided by Outta Here
Categories Pork
Time P1DT1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place pork in a large zip-type plastic bag.
- Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag. Seal and refrigerate 24-48 hours.
- Remove pork from bag and discard marinade. Pat pork dry.
- Heat oven to 350°F.
- Mix remaining ingredients in bowl and pat mixture over all surfaces of pork.
- Place pork on a rack in shallow roasting pan. Roast 1-1 1/2 hours until internal temperature reaches 150°F
- Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F).
- Slice and serve.
- NOTE: This could probably be done on a grill, too, but cook time might need adjusting.
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- In a bowl, mix the chili powder, cumin and coriander. Set aside. Place the pork, peppers and onion in a baking dish. Rub all with the garlic seasoning paste, then sprinkle with the spice mixture, patting a generous amount on the pork. Cover and refrigerate for 30 min. or up to 24 hrs.
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