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Carne De Cedo a la Parrilla Con Aja (Grilled Garlic Pork)
1 c Water
1/2 c Garlic cloves, peeled
1/2 ts Dried thyme
1/2 ts Cayenne pepper
2 ts Salt
Juice from 1 large lemon
1/4 c Cider vinegar
1/2 c Olive oil
4 lb Boneless pork (tenderloin or loin roast) thinly sliced & pounded to 1/4" thick
In a small saucepan, bring the water to a boil and blanch the
garlic for 4 minutes. Drain the water and chop the garlic. In a large
ceramic or glass bowl, mix together the garlic, thyme, cayenne pepper,
salt, lemon juice, vinegar and oil. Place the pork slices in the
marinade and marinate in the refrigerator 4-6 hours. Remove the pork from
the marinate and pat dry with paper towels. If grilling, grill the meat
over medium-hot coals for 3 to 4 minutes per side. If broiling, broil 2"
from the heat source on a broiling pan for 3-4 minutes on each side. Serve
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