Description
Succulent pork marinated in habanero chiles, garlic, other spices, and citrus makes this pork dish really shine.
Ingredients
- 2 whole Nectarines, Juiced
- 1 whole Lemon, Juiced
- 1 whole Lime, Juiced
- ½ Tablespoons Salt
- ¼ Tablespoons Cracked Black Pepper
- 1 whole White Onion, Roughly Chopped
- 2 whole Habanero Peppers, Seeds And Stems Remomved, Chopped
- 1 whole Red Bell Pepper, Seeded And Chopped
- 2 sprigs Thyme
- 1 cup Fresh, Flat-leaf Parsley, Chopped
- 8 cloves Garlic, Roughly Chopped
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Canola Oil
- ¼ cups Apple Cider Vinegar
- 2 pounds Pork Tenderloin, Cut Into Thick Chunks
- Cooked Rice, To Serve (optional)
Preparation
Start by making the marinade. To a bowl, add the nectarine, lemon, and lime juice. Season with the salt, pepper, onion, habaneros, bell pepper, thyme, parsley, garlic, Worcestershire, oil, and vinegar. Add the pork, and carefully toss. Careful of those habanero peppers. I always recommend wearing gloves when using those. Once everything is coated, marinate overnight.
The following day, remove marinated pork from the refrigerator and let it rest on the counter to come up to room temperature.
Preheat oven to 350ºF. 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 425ºF, 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.
