Sugar Cane Pork Tenderloin
Source of Recipe
theweb
List of Ingredients
8 sugar cane sticks. Approximately 6 inches long, peeled and quartered lengthwise
4 lbs. Pork tenderloin cut into 1-1/2 inch cubes
2 large red onions cut into 1-inch cubes
Sour Orange Mojo Marinade
1-cup sour orange juice
1/2 cup olive oil
6 cloves garlic, mined
1/2 cup fresh cilantro, chopped
1 jalapeno pepper, seeded and deveined
Salt and pepper
Fresh mint for garnish Recipe
Place all ingredients in bowl, whisk to blend; can be made ahead: keep refrigerated
To assemble:
1. Alternate pork and red onion cubes on sugar cane sticks; place in shallow glass dish or resealable plastic bag
2. Combine marinade ingredients; pour over brochettes, cover and refrigerate at least 1 hour.
3. Pat brochettes dry, season well with salt and pepper and place on preheated medium-hot grill
4. Grill approximately 4 minutes per side, turning once, until browned all over, brushing at end with reserved marinate.
To serve garnish with fresh mint leaves, serve with Green Chile Cilantro Rice
Green Chile Cilantro Rice
1 tbsp vegetable oil
1 small onion, finely chopped
1 tsp salt
1/4 cup finely chopped red pepper
1 large jalapeno, chopped, including seeds
1 cup chopped fresh cilantro
1-cup rice
1/4 cup sour cream
1 1/2-cup water
1. Heat oil, sauce onions until golden
2. Stir in remaining ingredients, bring to boil; reduce heat to low, cook covered until water is absorbed, approximately 20 minutes; let stand, covered, 5 minutes, fluff with fork.
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