Caribbean Style Pork

Caribbean Style Pork

I am still working my way through my habanero peppers, and yes, that can take quiet a bit of time. A little goes a long way. As you know, I recently batched out a bunch of mango and peach habanero sauce that I am still hammering through, and day by day it just gets better and better. But as I was still staring down my bag of peppers, I decided to come up with a Caribbean style pork recipe that had that subtle kick of the habanero peppers, but one that it was not too overpowering. This pork dish is bright, vibrant, and packed full of a citrus punch that is a bit addicting.

Caribbean Style Pork Recipe
Caribbean Style Pork Recipe

Let’s get started.

Ingredients:

  • 2 nectarines, juiced
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 red bell pepper, seeded, and chopped
  • 1 whole white onion, roughly chopped
  • 2 whole habanero peppers, seeds and stem removed, chopped
  • 2 whole sprigs of thyme
  • 1 cup of fresh flat leaf parsley, chopped
  • 1/4 cup of apple cider vinegar
  • 8 cloves of garlic, roughly chopped
  • 1/2 tbsp salt
  • 1/4 tbsp cracked black pepper
  • 1 tbsp Worcestershire sauce
  • 2 lbs pork tenderloin, cut into thick chunks
  • 2 tbsp canola oil
  • cooked rice, optional

Start by making the marinade. To a bowl, add in the nectarine, lemon, and lime juice. Season with the salt, pepper, onion, habaneros, bell pepper, thyme, parsley, garlic, worcestershire, oil, and vinegar. Add in the pork, and carefully toss. Careful of those habanero peppers. I always recommend wearing gloves when using those. Once everything is coated, marinate overnight.

Caribbean Style Pork Recipe
Caribbean Style Pork Recipe

The following day, remove the marinated pork from the refrigerator and let it rest on the counter to come up to room temperature.

Preheat your oven to 350 degrees. Place the pork mixture into a baking dish, seal with aluminum foil, and cook for about 2 hours, or until it is super tender. Uncover, crank up the heat to about 425, and cook a few additional minutes to get a bit crispy.

Remove from the oven, and serve over rice, if desired. Feel free to drizzle any of the remaining liquid over the pork, along with the cooked onions, garlic, and peppers.  This one is a real winner. It has an awesome citrus, and bang of the habanero that is just perfect. Hope you enjoy!



Leave a Reply

Your email address will not be published. Required fields are marked *