Adventures in Southwest Cooking: Brazilian Pork

 
While perusing through a used book store in Minnesota a couple months ago, I came across the Coyote Cafe cookbook on the clearance shelf for $0.99.  I thought to myself, this couldn't possible be the recipes of THE Coyote Cafe (a well-known, up-scale Santa Fe restaurant that has been one of my very favorites since Restaurant Week in 2012).  Sure enough, it was indeed chef Mark Miller's book of the Coyote Cafe!  What a great find!


The book is filled with Mark Miller's recipes that stem from a variety of Southwestern, Hispanic and Native American influences.  He has a unique and revolutionary approach to Southwest cooking and I was excited to start making my way through his recipes!  The first recipe I tried...


Brazilian Pork:

Yield: 4 servings

1 pork loin (about 4 pounds)
Pork Marinade (see below)
4 cups fresh orange juice
1 cup chopped fresh ginger
1 cup brown sugar
2 teaspoons ground cloves


Pork Marinade:
1/2 cup sugar
1 1/2 tablespoons salt
1 tablespoon dried thyme
1/2 tablespoon ground cumin
1 tablespoon crushed bay leaf
1 teaspoon crushed black pepper
1 teaspoon roasted ground Mexican oregano
3 tablespoons chile caribe
4 allspice berries
4 cloves
1 stick cinnamon
6 cups water 

Directions:
Place pork in marinade and refrigerate for 72 hours.  Remove pork and bring to room temperature.  Preheat oven to 350 degrees.  Puree together 1/2 cup orange juice and the ginger, and place puree in a saucepan together with the remaining juice, sugar, and cloves.  Cook for 10 to 15 minutes over medium heat to reduce glaze to the consistency of maple syrup.  Remove from heat and brush pork with glaze.  Place pork in a roasting pan and bake for 50 to 60 minutes or until internal temperature reaches 140 degrees.  Baste frequently with glaze to build a coasting.  Remove pork from oven, let sit for 10 minutes before carving. 


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