Mexican Pork with Escabeche Spice Rub

Name: Mexican Pork with Escabeche Spice Rub
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 pork tenderloin, trimmed of fat and the membrane removed (About 12 oz each); 4 oranges, peeled and sliced crossways; 4 cloves garlic, pressed; 1 tablespoon fresh orange juice; 1 tablespoon white wine vinegar; 1 teaspoon dry oregano; 3/4 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon ground cloves; 1/2 teaspoon cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon black pepper; 1 dash cayenne (or as much as you like)

Submitted by Bergy

"Another do ahead or roast right away! Wonderful flavor from the blend of spices.Try serving this dish with Salsa, jicama salad(recipe in recipezaar) rice or refried beans and Tortillas"

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Ready In:: 35mins
Ingredients:: 13
Serves:: 6

ingredients

2 pork tenderloin, trimmed of fat and the membrane removed (About 12 oz each)
4 oranges, peeled and sliced crossways
Escabeche Sauce
4 cloves garlic, pressed
1 tablespoon fresh orange juice
1 tablespoon white wine vinegar
1 teaspoon dry oregano
³⁄₄ teaspoon cinnamon
¹⁄₂ teaspoon allspice
¹⁄₂ teaspoon ground cloves
¹⁄₂ teaspoon cumin
¹⁄₂ teaspoon ground coriander
¹⁄₂ teaspoon black pepper
1 dash cayenne (or as much as you like)

directions

Make the Escabeche Sauce by mixing the all the ingredients.
Spread evenly over the pork Tenderloins.
(at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do).
Place Tenderloins on a rack in a 9x 13 pan (or BBQ them).
Roast in a 450F degrees oven.
Internal temperature should read 155f, Check after 15 minutes and then every 5 minutes.
Do not over cook or it will be dry.
Slice thinly across the grain, arrange on a platter and place orange sliced all around the meat.

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Reviews

I prepared the entire amount of "rub" for just one tenderloin (using 1/2 tsp cayenne 'cuz we like spicy), and this gave it a very nicely seasoned crust. It is a flavorful roast, but in my opinion despite the fact that I only cooked it to 150°, I found it somewhat dry. My husband, however, gave highest marks and requested that I prepare it again soon. He liked the way the spicy flavor built up in your mouth the more we ate it.

FlemishMinx
I really loved this. The flavour was great and the meat was tender. It's not what i think of when i think of "escabeche" (which I've eaten in Mexico a few times, different meats but always cooked/served in plenty of thin flavourful sauce)... but it's equally delicious. I used a meat thermometer to ensure the meat reached 155 (probably closer to 160). The meat was still a little pinkish and very juicy, which was a bit alarming (I've grown up on overcooked pork and am not used to seeing it served medium-rare). But wow, what goodness! I might cook it a little longer next time, to make sure the pink colour is gone, just because that's what i'm used to. The seasoning rub i made exactly per the recipe, and will say again, it is really delicious.

incdeb

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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