Cuban Style Grilled Pork with Cranberry Orange Sauce →

Pernil is one of my favorite pork dishes. I love the Cuban/Puerto Rican marinade used for slow-cooked roast pork shoulder (pernil) so I decided to use it to marinate boneless, country-style ribs and grill them. The sweet-tart orange-cranberry sauce is the perfect complement to the pork. Optionally, you can baste the ribs with the sauce the last 5 minutes on the grill. Serve topped with sauce or with a bowl of sauce on the side. Black Beans and Yellow Rice are the natural companions with this delicious pork dish. Buen provecho!

1. Marinate the Pork:
Ingredients:

• 3 pounds boneless country-style ribs about an inch thick

• 1 cup coarsely chopped cilantro leaves

• 1/2 cup fresh orange juice

• 1/2 cup fresh lime juice

• 9 garlic cloves, finely chopped

• 1 small onion chopped

• 3 tablespoons finely chopped oregano

• 1 1/2 tablespoons extra-virgin olive oil

• Kosher salt Pepper

Combine all the ingredients in a large plastic bag and marinate at least 4 hours up to overnight.

2. Make the Sauce: Ingredients:

• ¾ cup all-natural orange marmalade

• ¼ cup dried cranberries

• 4 tablespoons rice vinegar

• ½ teaspoon low-sodium soy sauce

• 2 medium cloves fresh minced garlic

• 1 teaspoon fresh minced ginger

• 1/16-1/4 teaspoon cayenne powder (or to taste)

• ¾ cup chicken broth

Combine the first seven ingredients in a saucepan and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Add the chicken broth, bring back to a simmer and reduce for another 10 minutes. Set aside to bring to room temperature.

3. Grill the Pork

1. Prepare a medium-hot fire in charcoal grill; medium-hot gas grill.

2. Remove the ribs from the marinade and wipe off any herbs sticking to the meat.

3. Place ribs on grill over medium heat, close the lid and sear for 2-3 minutes per side.

4. Move the meat to indirect heat and cook 5 minutes per side. (10 minutes) Check doneness with an insta-read thermometer. Finished temperature should be 140-145 and the juices of the meat should run clear or very slightly pink when pierced with a fork. The finished meat should be barely pink and juicy.

5. Remove from grill and let rest 3 minutes.

6. Serve topped with sauce, or with sauce on the side.

Wine pair: a medium-bodied red wine from the Rhone Valley; Merlot; medium-bodied Rioja; or red wine from the Portuguese Douro Valley. Avoid heavy tannin wines.

Ginger Citrus Soy Marinated Pork Tenderloin →

Pork Tenderloin is a tender, delicious, very low fat source of protein if you don’t overcook it. Very easy to make, it takes no more than 15 minutes to prepare the marinade; you can marinate for about 2-3 hours up to 6 hours. The meat is naturally tender, so you don’t need vinegar in the marinade to tenderize it. The result is a delicious caramelized garlic-ginger-citrus flavored tenderloin.

Serves 4
Ingredients:

• 1/3c. orange marmalade

• 1 lg. garlic clove

• 1 teaspoon minced ginger

• 2 tablespoons soy sauce

• ½ teaspoon Chili Sesame oil (optional)

• 2 pounds pork tenderloin

Preparation:

1. Combine the first four ingredients; reserve ¼ cup of marinade for basting.

2. Add pork to the remaining marinade and prick all over.

3. Cover and refrigerate for 2-3 or up to 6 hours.

4. Cook over a medium grill (about 375-400 degrees) for about twenty minutes (turning every 5 minutes), or until the thermometer registers 145. (Don’t overcook or the pork will be tough.)

5. Baste with reserved marinade for the last 5 minutes.

6. Remove from grill to a platter and tent for 3-5 minutes.

7. Slice across the grain 1/4-1/2 inch slices.

Serve with rice and grilled veggies, a green salad, or the Asparagus and Tomato Salad on this site.

Wine pairing: a medium-bodied red wine with some fruit-forward like a Merlot or Cotes du Rhone, or try a food-friendly Dry Riesling.