Carne de cedo a la parrilla con aja (grilled garlic pork)

8 servings

Ingredients

Quantity Ingredient
1 cup Water
½ cup Garlic cloves, peeled
½ teaspoon Dried thyme
½ teaspoon Cayenne pepper
2 teaspoons Salt
Juice from 1 large lemon
¼ cup Cider vinegar
½ cup Olive oil
4 pounds Boneless pork (tenderloin or loin roast) thinly sliced & pounded to 1/4\" thick

Directions

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 hot.

NOTE This dish is perfect to serve with white rice, rum-flavored black beans and fried sweet plantains.

Source: _A Taste of Cuba_ received in the September cookbook swap from^ Aloha Bev. Thanks Bev!^ ^

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