Prep Time: 10 minutes (excluding marinate time of up to 6 hours)
Cook Time: 30 minutes
Total Time: 40 minutes
This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don’t marinade overnight as the citrus cooks the pork over longer period).
Pork Marinate Ingredients:
– 250g lean boneless loin/pork chops
– 1 lime, juice of
– ½ teaspoon ground cumin
– 2 garlic cloves , diced
– ¼ teaspoon onion powder/1 small onion, diced
– ¼ teaspoon cracked pepper
Very simple vegetable dish seasoned with salt and pepper, and baked until tender and caramelized.
– Medley of peppers, sliced
– 1 zucchini, sliced
– Olive oil
– Salt & cracked pepper, to taste
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1. Chop the loin/pork chop into cubes.
2. Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour, best to marinate 6 hours.
3. Preheat oven to 200 degrees C.
4. Combine the sliced vegetables and coat them with olive oil, salt and pepper.
5. Bake for 30 minutes in the oven, or until vegetables are tender.
6. Whilst the vegetables are roasting, heat the pan to high heat and add olive oil.
7. Broil the marinated pork for 5-8 minutes, till cooked but not too long to avoid it getting too tough.
8. Serve it on the bed of roasted vegetables.
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