LIME AND CHILE ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 13h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
- 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
- 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
- 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
PORK TENDERLOIN WITH ROASTED PEACHES AND CHILI LIME BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter.
- For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour.
- Preheat half of a grill to medium-high heat.
- Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes.
- For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter.
- For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together.
- To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad.
CHILE-LIME PORK
This healthy pork recipe requires just 10 minutes of prep time! Coat the pork tenderloin in zesty marinade the moment you walk in the door after work, allow the flavors to infuse for an hour, then grill for a low effort yet crowd-pleasing healthy pork meal.
Provided by BHG Test Kitchen
Time 1h35m
Number Of Ingredients 11
Steps:
- Finely shred peel from limes; juice limes.
- Place pork in a resealable plastic bag. Add lime peel and juice, cilantro, olive oil, garlic, chili powder, onion powder, salt, and cayenne pepper. Seal bag; knead bag to combine. Set bag in a large bowl and marinate in the refrigerator for 1 to 2 hours.
- Drain pork, discarding marinade. Adjust grill for indirect cooking. Place the pork over the drip pan. Cover and grill for 25 to 30 minutes or until done (145°F). Remove and let stand for 3 minutes.
- To serve, cut meat into 1/2-inch thick slices. Serve with guacamole and lime wedges. Sprinkle with additional cilantro, if desired.
Nutrition Facts : Calories 188 kcal, Carbohydrate 4 g, Cholesterol 74 mg, Protein 24 g, SaturatedFat 2 g, Sodium 160 mg, Sugar 1 g, Fat 8 g, UnsaturatedFat 4 g
CHILI-LIME PORK TENDERLOIN OVER SOFT POLENTA WITH HUNGARIAN WAX PEPPERS AND CORN
Provided by Aria Kagan
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
- In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
- Preheat a grill or grill pan over high heat.
- Remove the pork from the marinade and let it come to room temperature.
- In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
- Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
- To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.
PORK RINDS WITH CHILE LIME SALT
Provided by Food Network
Categories appetizer
Time P2DT3h30m
Yield 1 ounce pork rind per person
Number Of Ingredients 9
Steps:
- Put the pork skin in a large pot and cover with water by 4 inches. Boil the skin for 2 hours.
- Strain the skin, return to the pot and cover with cold water. Strain again. Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled.
- Scrape any remaining fat off the skin using a spoon (or other utensil with a good scrapping edge). It's important to get as much fat off the skin a possible. Cut into rectangles approximately 2 inches by 1/2 inch. Dehydrate on the lowest temperature setting for 48 hours. Skin should look like brownish hard plastic.
- Heat oil to 375 degrees in your favorite deep-fryer or in a heavy pot. Fry the skin until puffed, 30 seconds to a minute. Remove the pork rinds to a paper-towel-lined bowl and season with Chile Lime Salt.
- Mix the salt with the lime juice and spread onto a baking tray. Put somewhere warm with good air circulation until dry. Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest.
EASY CHILI-LIME PORK CHOPS
I through this together one night when I was tired after a long day at work but didn't want to eat plain chops. The chili-lime seasoning is readily available in the ethnic food aisle of grocery stores in areas with a large Hispanic population or it can be obtained at Latin grocery stores. I have the Klass brand, but there are others that are just as good. This recipe is flavorful but not spicy. If you want spicy feel free to add additional hot chilies. Be sure to get pork chops that do NOT have "broth" or "flavoring solution" added because they have too much salt and the company-added seasonings tend to overpower recipe ingredients.
Provided by 3KillerBs
Categories Pork
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Measure and mix dry seasonings.
- Rub seasoning mix on pork chops.
- Saute pork chops in skillet over medium heat, turning once, until nearly cooked. Use a little olive oil in the pan if chops are lean enough to be likely to stick.
- Turn heat to very low, sprinkle sherry over chops, and cover the pan.
- Let chops sit about 5 minutes or until fully cooked. Chops should be nicely browned and not dried out.
- Remove to a serving platter and pour any pan juices overtop.
- Note: Chili-lime pork chops could get MUCH fancier with the use of fresh lime juice, lime zest, specific varieties of chilies, etc. but this easy version was what I was up to after a 10 hour shift in the near-100-degree heat.
- Note: This would be very good cooked on the grill and served with sauteed onions and peppers.
Nutrition Facts : Calories 267.3, Fat 13.7, SaturatedFat 4.5, Cholesterol 104.3, Sodium 83.8, Carbohydrate 0.3, Sugar 0.1, Protein 31.3
CHILI-LIME PORK WITH CORN SALAD
Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
- Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.
Nutrition Facts : Calories 571 g, Fat 29 g, Fiber 7 g, Protein 52 g, SaturatedFat 6 g
CHILE-LIME PORK ROAST
Break free from a tired cooking routine, and add some excitement to the menu with our Chile-Lime Pork Roast! Red pepper jelly, poblano chiles and a zesty lime vinaigrette dressing help give this Chile-Lime Pork Roast its incredible flavor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place meat on prepared baking sheet.
- Combine vegetables in large bowl. Mix dressing and taco seasoning mix until blended. Add 3 Tbsp. dressing mixture to vegetables; mix lightly. Spoon around meat on baking sheet.
- Add pepper jelly to remaining dressing mixture; mix well. Reserve 1/2 cup jelly mixture for later use; brush remaining jelly mixture onto meat.
- Bake 40 to 50 min. or until meat is done (145°F). Transfer meat to carving board; cover loosely with foil. Let stand 10 min. before slicing to serve.
- Serve meat and vegetables with the reserved jelly mixture.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
CHILI LIME PORK CHOPS
This comes from my low carb cookbook and I have already converted it into an OAMC recipe. Great flavors! And easy too. I add the zest of the lime. Note marinating time.
Provided by dicentra
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork chops in a plastic bag or bowl.
- For the marinade, in a small bowl, stir together the lime juice, chili powder, olive oil, cumin, cinnamon, hot pepper sauce, salt and garlic.
- Pour over the chops, turning to coat well. Label and freeze at this point if you are doing OAMC. If not, allow to marinate for 4-24 hours before broiling.
- Preheat broiler.
- Place chops on the unheated rack of a broiler pan Broil for 6-8 minutes (3-4 minutes on each side) or until done and juices run clear.
Nutrition Facts : Calories 338.2, Fat 17, SaturatedFat 5.1, Cholesterol 124, Sodium 317.2, Carbohydrate 4.7, Fiber 2.1, Sugar 0.6, Protein 40.7
CHILI LIME PORK TENDERLOIN
A delicious zesty and tangy pork terderloin recipe made in an oven cooking bag. I got the recipe from a now defunct Healthy Cooking magazine but it also seems to be from the Reynolds kitchen. This is one recipe my husband requests over and over. Add a salad and your meal is complete. Enjoy!
Provided by Joym624
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Shake flour in the oven bag to prevent it from bursting during cooking. Place the bag in a 13 X 9 X 2 inch baking pan.
- In a bowl, combine the honey, chili powder and lime peel. Pat surface of pork dry. Spread half of the chili mixture evenly over bottom of pork. Add pork to the oven bag. Spread the remaining chili mixture over the top of the pork. Arrange sweet potatoes around pork in an even layer in the bag.
- Close the bag with the nylon tie. Cut six 1/2-inch slits inthe top of the bag.
- Bake 1 to 1 1/2 hours or until meat thermometer reads 160 degrees F. Slice pork and spoon juices over it before serving.
Nutrition Facts : Calories 268.1, Fat 8, SaturatedFat 2.7, Cholesterol 93.6, Sodium 115.5, Carbohydrate 18.1, Fiber 2.1, Sugar 8.6, Protein 30.2
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