Roast Pork Loin Braziliana with Chilies and Ginger

Name: Roast Pork Loin Braziliana with Chilies and Ginger
Yield: Serves 6
Cuisine: Brazil
Ingredients: 2 teaspoons finely minced jalapeño peppers; 3 tablespoons fresh lemon juice; 3 tablespoons chopped parsley; ¼ cup olive oil; Salt and freshly ground pepper; 1 pork loin roast on the bone, 4 to 5 pounds; 1 tablespoon finely minced garlic; 4 large garlic cloves, cut into slivers; ¼ cup grated fresh ginger; 3 to 4 cups Chicken Stock

Preparation info

Serves
6

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

You’ll definitely want to keep this spicy and aromatic pork dish in your repertoire. To follow through on the tropical theme, serve with rice mixed with toasted coconut and raisins, bitter greens like kale or chard cut into fine strips and braised with onions, garlic, and a pinch of hot pepper, and grilled pineapple or fried bananas.

Ingredients

1 pork loin roast on the bone, 4 to 5 pounds
4 large garlic cloves, cut into slivers

Americas
Brazil
Main course
Gluten-free
Spicy

Method

Procedure

Preheat the oven to 400 degrees. Cut shallow incisions in the roast between the meat and the bones and insert a garlic sliver into each one. Mix the ginger, minced garlic, jalapeños, lemon juice, parsley, and olive oil into a paste and rub over the pork roast. Place