Posts
Solomillo de Cerdo Adobado (Honey and Orange Pork) with Lombarda Rehogada (Sauteed Red Cabbage)
Solomillo de Cerdo Adobado
2 cloves of garlic, chopped
1-1/2 c. orange juice (I used fresh squeezed)
1 Tbsp. orange zest
2 Tbsp. honey
1 stalk of rosemary, stem removed
2-3 5oz. pork loin chops
salt
pepper
1. Combine the garlic, juice, zest, honey and rosemary to make a marinade.
2. Put pork in a shallow dish and cover with the marinade. Marinade in the fridge for 7 hours turning over once an hour.
3. Preheat oven to 350 degrees.
4. Put the pork in a foil lined baking sheet and pour the marinade over the top.
5. Bake for 50 minutes, occasionally basting with the marinade.
6. Remove from oven and let rest for 5 minutes.
7. While the pork is resting, reduce the marinade over med. heat on top of the stove.
8. Slice the pork and spoon marinade over the top. Serve!
Lombarda Rehogada
1/4 head red cabbage, chopped
1 green apple, peeled, cored and sliced into chunks
1 Tbsp. butter
salt
1. Bring a medium saucepan of salted water to a boil. Add the cabbage and boil for 3 minutes. Drain.
2. In a medium saute pan melt the butter over medium-high heat. Add the apples and saute until they begin to brown.
3. Add the cabbage and saute for 3 minutes more. Serve!
(Note: The original version of this recipe also had garlic and toasted pine nuts. My husband and I had it this way for dinner and it was fabulous!)
2 c. medium grain brown rice, cooked and cooled (I made mine in the morning, threw it in the fridge and took it out when I was ready to make the rice pudding)
1/4 c. heavy cream
1 - 1/4c. milk
1 cinnamon stick
1/4 agave nectar (or sugar)
1 tsp. lemon zest
1. In a medium saucepan combine all the ingredients. Cook over medium heat for 20 minutes stirring frequently.
2. Pour into a bowl and cover with saran wrap.
3. Chill in refrigerator for at least 3 hours.
4. When ready to serve, divide into smaller serving bowls and sprinkle each serving with cinnamon. Serve!
I cannot stress how easy and delicious this was! Yuuuuuum!
Solomillo de Cerdo Adobado
2 cloves of garlic, chopped
1-1/2 c. orange juice (I used fresh squeezed)
1 Tbsp. orange zest
2 Tbsp. honey
1 stalk of rosemary, stem removed
2-3 5oz. pork loin chops
salt
pepper
1. Combine the garlic, juice, zest, honey and rosemary to make a marinade.
2. Put pork in a shallow dish and cover with the marinade. Marinade in the fridge for 7 hours turning over once an hour.
3. Preheat oven to 350 degrees.
4. Put the pork in a foil lined baking sheet and pour the marinade over the top.
5. Bake for 50 minutes, occasionally basting with the marinade.
6. Remove from oven and let rest for 5 minutes.
7. While the pork is resting, reduce the marinade over med. heat on top of the stove.
8. Slice the pork and spoon marinade over the top. Serve!
Lombarda Rehogada
1/4 head red cabbage, chopped
1 green apple, peeled, cored and sliced into chunks
1 Tbsp. butter
salt
1. Bring a medium saucepan of salted water to a boil. Add the cabbage and boil for 3 minutes. Drain.
2. In a medium saute pan melt the butter over medium-high heat. Add the apples and saute until they begin to brown.
3. Add the cabbage and saute for 3 minutes more. Serve!
(Note: The original version of this recipe also had garlic and toasted pine nuts. My husband and I had it this way for dinner and it was fabulous!)
Arroz con Leche (Rice Pudding)
2 c. medium grain brown rice, cooked and cooled (I made mine in the morning, threw it in the fridge and took it out when I was ready to make the rice pudding)
1/4 c. heavy cream
1 - 1/4c. milk
1 cinnamon stick
1/4 agave nectar (or sugar)
1 tsp. lemon zest
1. In a medium saucepan combine all the ingredients. Cook over medium heat for 20 minutes stirring frequently.
2. Pour into a bowl and cover with saran wrap.
3. Chill in refrigerator for at least 3 hours.
4. When ready to serve, divide into smaller serving bowls and sprinkle each serving with cinnamon. Serve!
I cannot stress how easy and delicious this was! Yuuuuuum!
No comments:
Post a Comment