Рецепт Pork Tenderloin with Sazón for May’s SRC
Even though I have been absolutely swamped for the past two weeks, I was looking forward to coming out of my forced hiatus from Eliot’s Eats to at least participate in Secret Recipe Club for May.
This month, I was assigned Josie’s Kitchen. Josie was born in the Dominican Republic but now resides in New York City. Her earliest foodie memory is of watching her mom cook. Josie’s site is full of recipes and foodie adventures around NYC and beyond.
Josie describes herself and her food outlook as follows:
I live with my love, the irishman, in a beautiful sunlit apartment in new york city. as a result my cooking has now a latin and irish twist… so you could say it is lirish? larish? latish? - we’ll work on that. anyway, i figured, since i love cooking it was about time i started saving my recipes somewhere safe… you know, like the internet. so here we are.
I vote for “Latish.”
So in honor of Josie’s memories of her mom’s cooking, I decided to pick a recipe from her heritage, Dominican Sazón. According to Josie, this seasoning or marinade plays a big part in Dominican cooking. Sazón is quite versatile and can be used “to marinate meats and as a base for rice, beans, vegetables and soups” and her “grandma also uses this when she steams vegetable for an extra kick of flavor.”
Josie’s Family’s Sazón Recipe
- 3 c. fresh cilantro (about two bunches), washed and roughly chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 3 T. dried oregano (I used Mexican.)
- 1 cube chicken bouillon
- 1 head of garlic, each clove peeled and smashed
- 2 T. white vinegar
- 1/4 c. of water
Place all ingredients in a food processor.
Pulse until mixture is pureed. (I left it a bit chunky.)
Store in refrigerator until ready to use.
As soon as I read Josie’s recipe, I immediately thought, “PORK!”
Lovely, beautiful PORK!
I poured about one cup Sazón on pork tenderloin and let it marinate for about four hours in the refrigerator.
Ready to veg in the fridge.
We then smoked it on our vintage grill for about four hours at 250 degrees. Again, it smelled wonderful while it was cooking.
This is so tender and ready to pull.
It was delicious and it reminded us a bit of our Pork Tenderloin with Tomatillo Sauce, but this is BETTER!
Yes, we still have sweet potatoes from the fall harvest but this is almost the last of it. Aside: Sprinkle your next baked sweet 'tater with a mixture of sea salt and cinnamon. You won't be sorry!
Thanks for this great marinade, Josie! I can’t wait to stir this in with some rice or pour it over some steamed green beans!
It is a bittersweet time for Secret Recipe Club. The founder, Amanda, is stepping aside. I just want to say thank you, Amanda. Thanks for having the vision to start SRC. I know you must be so proud of your baby and being able to see it morph into a blogging phenomenon. I suggest we all stop by Amanda’s many great sites and leave her some blogger love to thank her for all her hard work: Amanda Formaro, Amanda’s Cookin’, and Crafts by Amanda.
Amanda will continue to be a member but she is passing the torch to April from Group D. Again, thanks Amanda and thanks to all hosts: Jane, Suzanne, Angela and April. Please stop by their respective sites and give them some comments and cudos.