CHEF JOHN'S YUCATAN-STYLE GRILLED PORK
This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h23m
Yield 6
Number Of Ingredients 13
Steps:
- Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
- Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
- Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 12.1 g, Cholesterol 84.3 mg, Fat 9.9 g, Fiber 3.3 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1021.5 mg, Sugar 5.3 g
GRILLED PORK CHOPS YUCATAN-STYLE
Make grilled pork chops with big flavor with help from annatto paste marinade and its accompanying coleslaw. Grilled Pork Chops Yucatan-Style are show-stoppers!
Provided by My Food and Family
Categories Peppers
Time 1h27m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Mix 3/4 cup orange juice and annatto paste. Pour over chops in shallow dish; turn to coat both sides of chops. Refrigerate 1 hour to marinate.
- Meanwhile, mix mayo, chiles and remaining orange juice in large bowl. Add cabbage, onions and radishes; mix lightly. Refrigerate until ready to serve.
- Heat grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF). Serve topped with avocados, with slaw on the side.
Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
EASY TENDER GRILLED PORK STEAK
Make and share this Easy Tender Grilled Pork Steak recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Season steak with all the seasonings.
- Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.
Nutrition Facts : Calories 696.7, Fat 44.3, SaturatedFat 15.9, Cholesterol 253.3, Sodium 185, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 68.5
YUCATAN PORK CHILE
Provided by Food Network
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn the heat down to a simmer, add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro. The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.
YUCATáN GRILLED PORK STEAK
Number Of Ingredients 8
Steps:
- 1. Prepare the black beans one day ahead. Reheat shortly before serving. Prepare the cabbage salsa about 2 hours before serving and have it ready in a serving bowl. 2. Prepare an outdoor grill. Put the pork on a plate. Mix the orange juice, lime juice, and salt. Pour over the meat. Cover and set aside. 3. When the coals are hot, brush the onions with oil and lay them on a sheet of aluminum foil. Place on the outside edge of the grill and cook, turning once or twice, until charred, but not burned, 15 to 18 minutes. Remove from the grill, cover to keep warm and set aside. 4. Brush the pork with oil, and put on the hottest part of the grill. Grill about 2 minutes per side or until browned on the outside and no longer pink inside. Transfer the steaks to a serving platter. Coarsely chop the grilled onions and scatter over the meat. Arrange avocado and tomato slices around the edge of the platter. Serve with the black beans, cabbage salsa, and soft, warm corn tortillas.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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