The pig pork head or pork loin with aromatic herbs and spices is exquisite and will not give you anything to do, so it is an excellent option to consider for Christmas, which, by the way, is just around the corner. With this recipe step by step you will have the win assured. Go ahead and do it!
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Ingredients
1 pork bondiola
1 cup cilantro
¼ cup of mint
2 teaspoons cumin
2 tablespoons of dried oregano
4 cloves of garlic
Scratching an orange
½ cup of orange juice squeezed
¾ cup of olive oil
Salt and ground black pepper
100g of blond sugar
½ pumpkin
50g of butter
3 tablespoons of curry
1 tablespoon grated ginger
Elaboration step by step
1. Place the orange juice in a blender together with the mint, coriander leaves and peeled garlic cloves.
2. In a bowl place olive oil, orange zest, cumin, oregano, salt and ground black pepper. Process with the above.
3. Pour the marinade into a large bowl and place the pork fillet inside. Turn and cover with plastic wrap. Take to the refrigerator for at least 120 minutes; better if it's from one day to the next.
4. Preheat the oven to 150 ° C and put the pork fillet on an oven rack, without the marinade. Grill it for two hours.
5. Every 10 minutes, remove the pork and pinch it with the marinade. Remove the pork from the oven when it is ready and wrap it in aluminum foil. Let it rest for 20 minutes.
6. Cut the squash into cubes and put them on a baking sheet with the butter, the grated ginger, the curry, the blond sugar, the salt and the ground black pepper. Cook at 190 ° C for 25 minutes.
** 7 Cut pork ribs and serve with pumpkins. Sprinkle with coriander on top.
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