Recipe by sal
"Cubed pork, spiced up with chili, cumin, garlic and cilantro."
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2 1/2 teaspoons
pork tenderloin, cubed
ground black pepper
We really liked this! Since the cooking method is really the key to this dish, it would have been nice to have more complete instructions on what size pan and how to arrange the meat in it. I think most of us assumed to bake it in a shallow dish arranged in one layer. I more than doubled this recipe (btw, you don't need quite twice the rub - had a little too much) and didn't want to use two dishes, so I baked it in my 8-qt dutch oven. I didn't quite have room to single layer and my pork was pretty snug in there. Turned out perfect in 2 hours! For anyone who has trouble with this dish drying out, try shortening the cooking time and/or snuggling your meat cubes closer in the pan. Thanks so much for the recipe!
I made this dish tonight and was slightly disappointed with result. I didn't have alot of time on hand so I skipped the marinating stage and instead boiled the meat in a pot with chicken soup base for about 15 minutes to tenderize it. I then drained the meat and mixed it with the spice blend. I oiled a baking pan with olive oil and baked 300F for half an hour. It smelled great, but I still found it dry and lacking something to make it scream "delicious". I served it on a bed of plain white rice and a side of cheesy brocoli. I did add some dijonaise and tabasco to try and make the meat juicy, but failed. I probably won't make this dish again unless there is a way to make sort of a sauce so it isn't so dry.
while it was a little short on instructions, this is what I did: I used a shallow pan with a little olive oil on the bottom to prevent sticking and cooked it for a little less than 2hr- probably 1h40mins- DELICIOUS!!- Thanks for sharing- our two year old even liked it and she hates everything. I served it with a couple of steamed veggies on the side. I'm making it later this week for dinner guests.
This is one of my favorites! I never even liked pork until I had this. My family ate it over rice. It was not very spicy, so beware if that's what you like. My mom, who doesn't like anything spicy, ate it and liked it.
I made a mistake and only used 2 tsp of chile powder (instead of tblsps), and my husband thought it was the best pork he had ever tasted. Next time, I realized my error and tried it with 2 tblsp of chile powder, and it overwhelmed the other spices. I have been making it with 2 tsps chile powder ever since. I bake it in 9X13 dish (with a little olive oil to prevent sticking) at 325 for about 45 minutes. NOTE: This rocks with cubed
chicken breasts (**remember, just 2 tsps
chile powder). I make both pork and chicken each time, since my husband doesn't like chicken and my son prefers
I've made this several times, and both my husband and I really enjoy it now. However, the first time I made it, I followed the recipe exactly and the pork dried out. Now I cook it for about 1/3 less time than indicated - fabulous over rice!
I had to alter it, due to time and a lack of the main ingredient...
So what I did was use cubed pork chops instead of pork tenderloin, cut up into 1 inch cubes. I did follow the recipe spices and marinate time. Cooked the cubes over the stovetop in a little bit of olive oil - served it over the top of Robyn Webb's "Black Beans and Rice" (on this site as well, though I did alter that recipe as well (look for my review to see the alterations)) with corn and chopped fresh red & green bell peppers on the side to cut the bite of the beans & rice. Excellent! Great idea to use the cilantro - such a wonderful fresh herb. Thanks for the recipe! Will be keeping & using it often. =)
This is very tasty. Make sure you cover the dish/pot and its like it becomes steamed in the porks own juices. It gets tender if you cook it for a long time on a low heat. I added a teaspoon of oil, sealed it with a lid and cooked it for 1 hour at 150C-it would be a lot more tender I would say if cooked at 120C for 1.5 to 2 hours. Im definitely making it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 32
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