#marinatedpork

Roasted Pork Roast Marinated in a Bell Pepper Aioli and Stuffed with Garlic Cloves. Seared in a cast iron skillet and finished in the oven covered. Served with homemade Chimichurri.

Cuban-style marinated pork, also called Lechon Asado, that is tender and juicy. It is marinated in a mojo sauce that is made with citrus and herbs.

Ingredients: 4-5 pounds pork shoulder bone-in. 1 cup orange juice. 1/2 cup lime juice. 1 cup minced onion. 8 cloves garlic, minced. 1 tablespoon dried oregano. 2 teaspoons ground cumin. 1 tablespoon salt. 1 teaspoon black pepper. 1 cup fresh cilantro, chopped. 1/2 cup extra-virgin olive oil.

Instructions: In a bowl, combine orange juice, lime juice, minced onion, minced garlic, dried oregano, ground cumin, salt, black pepper, chopped cilantro, and extra-virgin olive oil. Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it's well-coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, turning occasionally. Preheat your oven to 375F 190C. Remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes. Place the pork in a roasting pan and pour some of the marinade over it. Roast the pork in the preheated oven for 2.5 to 3 hours, or until the internal temperature reaches 190F 88C. Baste with marinade every 30 minutes. Once done, let the pork rest for 15-20 minutes before carving. Carve and serve the Cuban Mojo Marinated Pork Lechon Asado with your favorite sides. Enjoy this flavorful and succulent Cuban-inspired dish!

Prep Time: 15 minutes

Cook Time: 180 minutes

Experience the perfect blend of sweet and savory with this Honey Garlic Pork Tenderloin recipe. The succulent pork is marinated, seared, and oven-roasted to perfection, creating a mouthwatering dish.

Ingredients: 2 Pork tenderloins 1 pound each. 1/2 cup Soy sauce. 1/4 cup Honey. 4 cloves Garlic, minced. 1 tablespoon Ginger, grated. 2 tablespoons Olive oil. 1 teaspoon Sesame oil optional. 1/2 teaspoon Black pepper, freshly ground. 1 tablespoon Green onions, chopped for garnish. 1 tablespoon Sesame seeds for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. To make the marinade, mix soy sauce, honey, minced garlic, grated ginger, olive oil, sesame oil if using, and black pepper in a bowl. Get your whisk ready. Put the pork tenderloins in a large plastic bag that can be closed again or a shallow dish. Pour half of the marinade over the meat. Save the rest of the marinade for another time. Put the pork in the fridge for at least 30 minutes or up to 8 hours to make the flavor stronger. You can seal the bag or cover the dish. Set a skillet that can go in the oven on medium-high heat. Cover the pan with a little olive oil. For about two to three minutes on each side, sear the pork tenderloins until they are browned. Brush the pork tenderloins that have been seared with the marinade that you saved. Place the skillet in an oven that has already been heated and roast for 15 to 20 minutes, or until the internal temperature reaches 145F 63C. Take the pork out of the oven and let it rest for a few minutes. Then cut it into slices. Put green onions and sesame seeds that have been chopped on top. Cut the pork tenderloin into thin slices and drizzle any glaze that's left over from the skillet over them. You can put the pork tenderloin slices with honey garlic on top of rice or your favorite side dish. Enjoy this honey garlic pork tenderloin that tastes great!

Prep Time: 40 minutes

Cook Time: 20 minutes

Delight your taste buds with this succulent Roasted Pork Tenderloin, marinated in a flavorful blend of white wine, garlic, and rosemary. The result is a tender and juicy dish that's perfect for any barbecue gathering.

Ingredients: 2 pork tenderloins about 1 pound each. 1 cup white wine. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. Salt and black pepper to taste. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add white wine, minced garlic, chopped rosemary, salt, and black pepper to a bowl. This is how you make the marinade. Put the pork tenderloins in a plastic bag that can be closed again and again, and then pour the marinade over them. Put the bag in the fridge for at least 30 minutes with the lid on. When the pork tenderloins are ready, take them out of the bag and let them warm up at room temperature. A skillet that can go in the oven should have olive oil in it. Grill the pork tenderloins all the way through until they are golden brown. Place the skillet in an oven that has already been heated and pour any remaining marinade over the tenderloins. Roast for 20 to 25 minutes, or until the internal temperature reaches 145F 63C. Halfway through the cooking time, baste the meat with the pan juices. Take the pork out of the oven and let it rest for 5 minutes before cutting it. Serve the pork tenderloin slices with the juices from the pan and enjoy!

Prep Time: 40 minutes

Cook Time: 25 minutes