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Ingredientes
- 1 c. Water
- 1/2 c. Garlic cloves, peeled
- 1/2 tsp Dry thyme
- 1/2 tsp Cayenne pepper
- 2 tsp Salt Juice from 1 large lemon
- 1/4 c. Cider vinegar
- 1/2 c. Extra virgin olive oil
- 4 lb Boneless pork (tenderloin or possibly loin roast) thinly sliced & pounded to 1/4" thick
Direcciones
- Description: In a small saucepan, bring the water to a boil and blanch the garlic for 4^ min. Drain the water and chop the garlic. In a large ceramic or possibly glass^ bowl, mix together the garlic, thyme, cayenne pepper, salt, lemon juice,^ vinegar and oil.^ ^ Place the pork slices in the marinade and marinate in the refrigerator 4-6^ hrs. Remove the pork from the marinate and pat dry with paper towels.^ ^ If grilling, grill the meat over medium-warm coals for 3 to 4 min per^ side. If broiling, broil 2" from the heat source on a broiling pan for 3-4^ min on each side. Serve warm.^ ^ NOTE This dish is perfect to serve with white rice, rum-flavored black^ beans and fried sweet plantains.^ ^
- Aloha Bev. Thanks Bev!^ ^
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 402 | |
| Calories from Fat 223 | 55% |
| Total Fat 25.02g | 31% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 86mg | 4% |
| Potassium 786mg | 22% |
| Total Carbs 2.67g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.16g | 0% |
| Protein 39.06g | 62% |
