Chile-Lime Pork Tenderloin
I have a deep affection for the pork loin. Yes, I said it. Pork is one of my favorite proteins in the world! It gives us so many different types of products that we love. If you are reading this blog, then I know you agree with me. The noble pig was such a huge success story for the Americas, it flourished in a new world and continues to feed us today.
I am thankful that the Caribbean and our southern United States got a chance to collaborate on a dish!
I got hungry for some Latin/Cuban food one day, and stumbled on this recipe on the interwebs. With some slight adjustment from original, and of course a couple of tasty test runs, I have found my Monet.
I wanted a method that would treat this product correctly, and let the pork shine. As a result, this dish has some very robust flavors. It is a perfect accomplishment to a nice pico de gallo, guacamole, frijoles negros and some simple cilantro rice. There is no need to complicate this rustic nod to the Spanish settlers and the Caribbean method of cooking called Barbacoa.
[gmc_recipe 4813]
