Cuban-style barbecued pork loin from Stefano Faita
Prep Time
Cooking Mode
60 mL (¼ cup) cup olive oil
5 mL (1 tsp.) tsp. dried oregano, or to taste
10 mL (2 tsp.) tsp. ground cumin
5 mL (1 tsp.) tsp. cinnamon
10 mL (2 tsp.) tsp. paprika, or to taste
15 mL (1 tbsp.) tbsp. brown sugar
2 cloves de garlic, chopped
1 jalapeño pepper, chopped
80 mL (⅓ cup) cup orange juice (about 1 orange)
60 mL (¼ cup) cup lemon juice (about 1 lemon)
To taste salt and freshly ground pepper
1.75-2 kg (4-5 lb.) lb. boneless pork loin
60 mL (¼ cup) cup white balsamic vinegar
80 mL (⅓ cup) cup extra-virgin olive oil
To taste salt and freshly ground pepper
2-3 small or medium carrots, peeled
1 small or medium yellow beet, peeled
3-4 radishes
1 small bulb of fennel
½ small celeriac, peeled
1 small or medium red beet, peeled
60 mL (¼ cup) cup blend of herb leaves (basil or parsley leaves)
1 handful pine nuts, toasted
60 mL (¼ cup) cup olive oil
5 mL (1 tsp.) tsp. dried oregano, or to taste
10 mL (2 tsp.) tsp. ground cumin
5 mL (1 tsp.) tsp. cinnamon
10 mL (2 tsp.) tsp. paprika, or to taste
15 mL (1 tbsp.) tbsp. brown sugar
2 cloves de garlic, chopped
1 jalapeño pepper, chopped
80 mL (⅓ cup) cup orange juice (about 1 orange)
60 mL (¼ cup) cup lemon juice (about 1 lemon)
To taste salt and freshly ground pepper
1.75-2 kg (4-5 lb.) lb. boneless pork loin
60 mL (¼ cup) cup white balsamic vinegar
80 mL (⅓ cup) cup extra-virgin olive oil
To taste salt and freshly ground pepper
2-3 small or medium carrots, peeled
1 small or medium yellow beet, peeled
3-4 radishes
1 small bulb of fennel
½ small celeriac, peeled
1 small or medium red beet, peeled
60 mL (¼ cup) cup blend of herb leaves (basil or parsley leaves)
1 handful pine nuts, toasted
Directions
1Combine olive oil, oregano, cumin, cinnamon, paprika, brown sugar, garlic, jalapeño pepper, orange juice, lemon juice, salt, and pepper in a bowl.
2Rub marinade over pork. Cover . Let marinate in fridge, turning occasionally, for at least 8 hours but up 24 hours.
3Preheat barbecue to high. Grill the pork loin for a few minutes on high until grill marks appear on all sides of the pork.
4Turn down the grill to the lowest heat, or move the pork loin to a spot where will only receive indirect heat.
5You want the grill to be about 150-180°C (300 to 350°F).
6Cover the grill, and let the pork loin cook for about an hour. Check it after 30 minutes, inserting a probe thermometer to check the temperature. When the pork hits 65°C (150°F), take it off the grill.
7Let it rest about 15 minutes, tented with foil. (The temperature inside will rise to 70°C/158°F as it rests.)
8Slice meat and serve with a vegetable ribbon salad.
9Combine balsamic vinegar and olive oil. Add the salt and pepper. Set aside.
10Use a vegetable peeler to slice off carrot ribbons into a large bowl.
11Using a mandolin or sharp knife, thinly slice the yellow beet, radishes, fennel, and celeriac, and place them in another large bowl. To avoid staining the other vegetables, thinly slice the red beet and put it in a separate bowl.
12Drizzle red beet slices with 15 mL (1 tbsp.) reserved vinaigrette and toss well. Transfer to a large serving platter.
13Add remaining vinaigrette to other vegetables. Toss well. Arrange on top of red beet slices.
14Garnish with herbs and pine nuts.
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Personal Note
Personal Note