Best Mexican Pork Loin Recipes

MEXICAN PORK TENDERLOINS

Steps:

• Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.

10 BEST MEXICAN PORK RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican pork dish in 30 minutes or less!

MEXICAN PORK LOIN

Steps:

• Place pork loin in a large ziploc bag.
• Mix marinade ingredients together and pour most of it over the pork. Reserve some of the marinade for basting while grilling. (you could double the marinade ingredients if you want to have extra for basting) Keep it in the fridge until ready to cook.
• Seal bag and place in the refrigerator to marinate for 4 hours. Turn several times to make sure the pork is completely covered in the marinade.
• Remove from fridge about 30 minute before cooking.
• Preheat grill to medium.
• Remove pork from marinade. Discard used marinade.
• Grill pork, turning several times while grilling. Baste with reserved marinade when you turn it.
• Cook about 1 hour or until meat thermometer registers between 160 and 170 degrees.
• Remove from grill and let stand for 10 minutes before slicing.
• Slice and arrange on a platter. Garnish with lime wedges.
• Serve with salsa if desired. This is good served with mexican rice or tortillas.

MEXICAN STYLE SHREDDED PORK

Steps:

• Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
• Cover, and cook 7 hours on Low.
• In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
• Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.