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Cuban Pork with Mojo Marinade

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Cuban Pork with Mojo Marinade
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Orange, lemon & lime create the Mojo Marinade for this citrusy Cuban pork recipe! Featuring Indiana Kitchen pork tenderloin!
Servings Prep Time
6 people 5 hours*
Cook Time
25 minutes
Servings Prep Time
6 people 5 hours*
Cook Time
25 minutes
Cuban Pork with Mojo Marinade
Print Recipe
Orange, lemon & lime create the Mojo Marinade for this citrusy Cuban pork recipe! Featuring Indiana Kitchen pork tenderloin!
Servings Prep Time
6 people 5 hours*
Cook Time
25 minutes
Servings Prep Time
6 people 5 hours*
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Combine lemon juice, orange juice, lime juice, olive oil, cumin, oregano, cilantro, garlic, salt and pepper into ziplock bag and mix ingredients together.
  2. Add Indiana Kitchen pork tenderloin to the marinade in the bag.
  3. Seal bag and make sure all air has been removed. Place in refrigerator for at least 4 hours or overnight.
  4. Once marinated, adjust oven rack to the middle of oven. Preheat oven to 425 degrees Fahrenheit.
  5. Line a baking pan with aluminum foil.
  6. Remove Indiana Kitchen pork tenderloin from marinade and place on baking pan. Place pan in the oven.
  7. Cook for 20-35 minutes or until inside Indiana Kitchen pork tenderloin temperature reaches 145-160 degrees Fahrenheit.
  8. Once Indiana Kitchen pork tenderloin is fully cooked, remove from oven and let it cool for 3-5 minutes. Place aluminum foil on top when cooling.
  9. When ready to serve, slice or dice pork for serving and spoon any remaining juices over top. Enjoy!
Recipe Notes

*Includes time for marinating.

**Shortcut: Skip the juicing and use 4 tbs. lemon juice, 8 tbs. orange juice and 4 tbs. lime juice.

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Campfire Breakfast Burritos

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Campfire Breakfast Burritos
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Campfire Breakfast Burritos
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Ingredients
Servings:
Instructions
  1. In a large skillet, heat olive oil on medium.
  2. Add hash browns and cook for one minute, stirring frequently. After one minute, add chopped bacon and cook for 8 to 10 minutes, stirring occasionally, until potatoes are browned.
  3. While bacon and potatoes cook, add eggs and taco seasoning to a large bowl and whisk lightly.
  4. Once potatoes have browned, add egg mixture. Stir eggs, bacon and potatoes and cook until egg is nearly finished. Then stir in cilantro, chiles and cheese and cook until cheese has melted. Remove from heat.
  5. Add 1/8 of the egg-bacon-potato filling to each of the tortillas. Roll up into burrito form.
  6. Wrap each burrito in foil and then save in a Ziploc bag or container and store in fridge or cooler.
  7. When ready to cook, put foil-wrapped burritos on grate over low flame or directly on hot coals, heating for 10 to 15 minutes, and turning over once halfway through. Heating time may vary based on intensity of heat.
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Bacon Guacamole

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Bacon Guacamole
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If it ain't broke, don't fix it, right? For those who insist that guacamole can't possibly get any better than it already is, here's the fix: Indiana Kitchen bacon and chipotle peppers. The two extra ingredients add an irresistibly smoky character to an otherwise almost-perfect dip.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Bacon Guacamole
Print Recipe
If it ain't broke, don't fix it, right? For those who insist that guacamole can't possibly get any better than it already is, here's the fix: Indiana Kitchen bacon and chipotle peppers. The two extra ingredients add an irresistibly smoky character to an otherwise almost-perfect dip.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees F. (You may want to wash and chop other ingredients while oven is preheating.)
  2. Place bacon on baking sheet. (You may want to use foil for easier cleanup.) Bake 15 to 20 minutes or until desired doneness.
  3. Scoop avocado into large bowl and mash. Add most of the chopped bacon and cilantro and all of the onion, tomato and chipotle peppers. Stir to combine.
  4. Taste and season with lime juice and salt. Garnish with remaining bacon and cilantro.
  5. Enjoy!
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Grilled Pork Tenderloin with Avocado Crema

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This blend of flavors is unexpected, yet delicious, when paired with tenderloin. Use as a fill for corn tortillas or crunchy shells for a Tex-Mex flair, or serve plated with tenderloin atop avocado crema.

Grilled Pork Tenderloin with Avocado Crema
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Servings
10-12 People
Servings
10-12 People
Grilled Pork Tenderloin with Avocado Crema
Print Recipe
Servings
10-12 People
Servings
10-12 People
Ingredients
Avocado Crema
Servings: People
Instructions
  1. Combine pineapple juice, chipotle chilies, garlic and 1½ teaspoons salt in food processor. Puree. Reserve about ½ cup of the marinade for glazing.
  2. Place remaining marinade and pork in a resealable plastic bag. Marinate for 2 hours in the fridge. Rotate and disperse marinade periodically, if possible.
  3. Heat grill to high. Clean and oil the grates.
  4. Thread the onion rounds onto skewers through the outer slice, drizzle with oil, and season with salt and pepper. Grill the onions until charred on all sides. Set aside to cool.
  5. Lightly season tenderloins. Grill on all 4 sides, frequently basting with the reserved marinade. Cook until golden brown for 8 to 10 minutes per side and internal temperature registers 145.
  6. Cover loosely with foil, and rest tenderloin for 5 minutes.
  7. Mince cooled onions, and season.
  8. Slice the pork, and serve with a dollop of avocado crema.
  9. Garnish with chopped cilantro and charred onions.
Avocado Crema
  1. Combine cilantro, Mexican cream, avocado and lime zest and juice in a food processor, and run until smooth.
  2. Season with salt and pepper.
  3. Cover with plastic wrap pressed on top until serving to keep crema from turning brown.
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