Cinnamon Rubbed Pork
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Cinnamon Rubbed Pork
Category
Meat and Poultry
Ingredients
- 3 tablespoons Fustini’s Delicate SELECT olive oil, plus more for the pan
- 2 cloves garlic - minced
- 2 tablespoons ground cinnamon
- 2 tablespoons thyme
- Pinch cracked red pepper
- 2 pork tenderloins - trimmed of excess fat and silverskin
- salt and pepper
- Sautéed Spinach
- Flour Tortilla Ring
- Sautéed Vegetables
- 2 tablespoons Fustini’s Delicate SELECT olive oil
- 1 onion -small dice
- 2 cloves garlic - thin sliced
- Pinch cayenne pepper
- 3 pounds pork butt - diced
- 3 cinnamon sticks
- 3 sprigs thyme
- 2 bay leaves
- salt and pepper
- water as needed
- Sauce
- 1 1/2 cups pork stock
- 1 cinnamon stick
- 1 tablespoon butter
- salt and pepper
Ingredients
Carnitas
Directions
- Combine 3 tablespoons Fustini&rsquo,s Mild olive oil, garlic, cinnamon, thyme, and red pepper flakes and rub pork tenderloins with this mixture. Marinate pork overnight. Sear pork in Fustini&rsquo,s Mild EVOO over medium heat until the desired temperature is achieved. Let rest 5 minutes before serving.
- Heat oil in a large skillet over moderate heat and add the onion. Cook onion until soft - 5 minutes. Add garlic and cook 1 minute, stirring constantly. Add cayenne pork cinnamon, thyme, bay leaf, salt and pepper and enough water to cover. Bring to a boil then reduce heat to simmer and simmer 45 minutes, stirring occasionally. When the water has evaporated, continue cooking in accumulated fat 5 minutes. Remove cinnamon stick, thyme and bay leaf and let cool.
- Place pork stock and cinnamon stick in a pot and simmer till desired thickness is achieved. Swirl in butter and season with salt and pepper.