Kat's Cuban Garlic Loin
1 cup Water
1/2 cup Garlic cloves, peeled
1/2 tsp Dried thyme
1/2 tsp Cayenne pepper
2 tsp Salt
Juice from 1 large lemon
1/4 cup Cider vinegar
1/2 cup Olive oil
4 lb Boneless pork (tenderloin or loin roast) thinly sliced & pounded to
1/4" thick
Method :
Description: In a small saucepan, bring the water to a boil and blanch the
garlic for 4^ minutes. Drain the water and chop the garlic. In a large ceramic
or glass^ bowl, mix together the garlic, thyme, cayenne pepper, salt, lemon
juice,^ vinegar and oil.^ ^ Place the pork slices in the marinade and marinate
in the refrigerator 4-6^ hours. Remove the pork from the marinate and pat dry
with paper towels.^ ^ If grilling, grill the meat over medium-hot coals for 3 to
4 minutes per^ side. If broiling, broil 2" from the heat source on a
broiling pan for 3-4^ minutes on each side. Serve