Monday, July 12, 2010

Cuban Spiced Pork with Peach Chipotle Salsa

I love peaches. They are in season right now and I've been buying them by the basketful. I eat them as a snack, over cereal, or incorporated into savory dishes, such as this peach salsa. This pork and salsa meal was inspired by a dish I made in class and a salsa recipe I found on I like combining pork with sweet flavors as they pair wonderfully...pork and apples is a classic combination. To bring out the Cuban spices rubbed into the pork, I chose a salsa with chipotles as well as peaches to create a sweet and spicy topping. Chipotles in adobo can be found in most international aisles at the supermarket and come in small cans. They are quite spicy so tailor the salsa to your desired level of spiciness. I served the pork with black beans and rice that were mild and slightly sweet, since both the pork and salsa have a certain level of heat to them. I will post the black bean recipe soon but any mild flavored side dish would work. This pork dish is definitely easy enough to make any night of the week but the salsa makes it special enough to serve for guests. Peaches will be in season for at least another month so definitely give this a try while they are at their best.

Cuban Spiced Pork Tenderloin
  • 1.5 - 2 pounds pork tenderloin (packages usually include two loins at about this weight)
  • 3 tbsp minced garlic
  • 1 tbsp black pepper
  • 1 tbsp ground cumin
  • 1/2 tsp salt
  • 1/8 tsp cayenne
  • 1 tbsp olive oil
Combine the garlic, black pepper, cumin, salt and cayenne.
Rub thoroughly over the pork tenderloins.
Place on a plate or in a container, cover and refrigerate for at least one hour or overnight.
Preheat oven to 375F. 
Heat oil in an oven-proof pan or dutch oven over medium-high heat.
Sear the pork on all sides, a couple of minutes on each side.
Place the pork into the oven and roast until it reaches the desired temperature, 145 for medium.
(A meat thermometer is a great thing to have but if you don't have one, a two inch loin takes about 25-30 minutes, but check it by cutting into the thickest part).
Allow the pork to rest for about 10 minutes before slicing it and serving with the peach salsa.

Peach Chipotle Salsa
  • 3-4 medium peaches, peeled, pitted and chopped small
  • 2 tbsp chipotle in adobo, minced
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper
Toss first four ingredients together in a medium bowl.
Season with salt and pepper. Set aside.

For a printable recipe click here

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