Cuban-Inspired Citrus Pork Tenderloin
Serve with coleslaw and cilantro-lime rice. Makes 8-12 entree portions.
Ingredients
2 tablespoons olive oil
4 pork tenderloins
Salt and pepper, to taste
2 Great Divide Colette Farmhouse Ales (or other sasion-style beer)
3 cups chicken stock
2 grapefruits, peeled and chopped
2 oranges, peeled and chopped
3 roasted jalapeños, thinly sliced
2 teaspoons cumin
1 tablespoon paprika
2 teaspoons coriander
3 tablespoons honey
½ cup butter, chilled, cut into pieces
Salt and pepper to taste
Tortillas
Directions
Heat the oil in a large stock pot over high heat. Season the pork with salt and pepper. Once oil is hot, add the pork tenderloins and sear on all sides. Deglaze pan with beer and bring to a simmer. Add the chicken stock, grapefruit, oranges, jalapeños, spices and honey. Allow to the pork to braise on low for at least an hour and up to 3 hours until the pork is tender. (If you are short on time, cut the pork into smaller pieces to allow more surface area for braising.) Remove the pork from the braising liquid and dice or shred and set aside. Reduce braising liquid to about 1 cup and then whisk in the cold butter 1 piece at a time. Season with salt and pepper and return reserved pork to the sauce. Serve with tortillas or chips.
Avocado and Pineapple Salsa
Makes 4 cups.
Ingredients
5 ripe avocados, peeled, pitted and diced
1 small ripe pineapple, small dice
1 tablespoon fresh lime juice (more if needed)
1 tablespoon fresh orange juice (more if needed)
1 tablespoon olive oil
½ teaspoon cayenne, more if needed
1 red bell pepper, small dice
½ red onion, minced
3 tablespoon cilantro, chopped
Salt and pepper to taste
Ingredients
In a large bowl, gently mix all the ingredients together. Season with salt and pepper. Chill until serving.
Citrus Coleslaw
Serves 8-12.
Ingredients
DRESSING
½ cup sour cream
1 tablespoon orange juice
1 tablespoon grapefruit juice
1 tablespoon lemon juice
2 tablespoon white wine vinegar
2 tablespoons honey
½ teaspoon cumin
½ teaspoon coriander
SALAD
1 head red cabbage, cored and thinly sliced
½ head napa cabbage, cored and thinly sliced
2 Granny Smith apples, julienne
3 tablespoons cilantro, chopped
Directions
Whisk all the ingredients for the dressing together in a bowl. Season with salt and pepper. Dress the salad and serve with the pork.
Cilantro-Lime Rice
Makes 8-12 servings.
Ingredients
6 cups cooked long grain rice, warm
Zest of 1 lime
Juice of 1 lime
1 bunch cilantro, chopped
2 tablespoon butter, melted
Salt and pepper to taste
Directions
In a large bowl, mix the cooked rice with remaining ingredients. Season with salt and pepper.
Fresh Lime Chips
Makes as many as you want.
Ingredients
Vegetable oil for frying
Corn or flour tortillas cut into 6 triangles
¼ cup kosher salt mixed with zest of 2 limes
Directions
In a large, deep pan, heat about 2 inches oil to medium-high. Fry tortillas in oil until golden brown. Remove from the oil and immediately sprinkle with lime salt. Serve with salsa.
Citrus Chipotle Roasted Chicken
Serves 6.
Ingredients
1 whole chicken, butterflied
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
3 chipotle peppers in adobo, finely chopped
4 garlic cloves, grated or minced
One-third cup olive oil
Salt and pepper
Directions
Preheat the oven to 400 degrees.
Trim and discard any excess fat from chicken, then rinse and pat dry. In a small bowl, combine the citrus zests, peppers, garlic and olive oil. Coat chicken all over with the citrus rub. Place the chicken on a rack, butterflied down with the skin facing up. Season with salt and pepper.
Place the chicken in the oven for 40 to 50 minutes until the internal temperature reaches 155 degrees.
Use a instant read thermometer and the internal temperature will carry over to 165 degrees. Allow the chicken to rest for 10 minutes; cut into portions and serve.
Citrus Crema
Makes about ¾ cup sauce.
Ingredients
½ cup sour cream
¼ cup heavy cream
Juice of 1 lime
Juice of 1 lemon
Salt and pepper to taste
Directions
Whisk together all the ingredients and season with salt and pepper. Store in refrigerator.
Roasted Asparagus with Lemon
Serves 4.
Ingredients
1 pound asparagus, trimmed
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
Salt and pepper
Directions
Preheat oven to 400 degrees. Toss asparagus and lemon zest with olive oil on large rimmed baking sheet.
Season with salt and pepper. Roast until browned and almost tender, stirring occasionally, about 10 minutes.
Cilantro and Red Bell Pepper Quinoa Salad with Citrus Vinaigrette
Serves 6.
Ingredients
1¾ cups water
1 cup quinoa, rinsed and drained 3 times
½ bunch cilantro, chopped
1 red bell pepper, small dice
CITRUS VINAIGRETTE
2 tablespoons wine wine vinegar
1 tablespoon fresh lemon juice
Zest of 1 lemon and 1 orange
1 tablespoon Dijon mustard
1 tablespoon honey
One-third cup olive oil
Salt and pepper
Directions
Bring water to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and allow to cool.
In a medium bowl, toss together quinoa, cilantro and red pepper.
Make vinaigrette: Whisk vinegar, lemon juice, zests, mustard and honey in small bowl. Gradually whisk in oil. Season with salt and pepper.
Add the vinaigrette to the quinoa and season to taste with salt and pepper.
