Mighty Meaty

Tequila Pork Loin

Tequila Pork Loin | casaveneracion.com

Tequila Pork Loin is from Tucker Shaw’s Gentlemen, Start Your Ovens: Killer Recipes for Guys.

Yesterday, Sunday, like every Sunday, was my husband’s turn to cook. After much heckling, he finally decided we deserved more than fried Spam and eggs. He finally decided too that it was about time he tried a recipe from a cookbook that I bought for him last year. He had the book in the car for the past week so that at any time he could sneak in a trip to the supermarket, he could check the ingredients he would need.

Tequila Pork Loin: Marinating the pork loins in tequila

Slit the pork loins (2 to 3 loins equal to 1 kilo), an inch deep, from tip to tip. Place in a resealable bag. To the pork loins, add 1/2 c. of tequila, 1/4 c. of olive oil (we only have extra virgin so I’m sure that’s what he used), 3 crushed cloves of garlic, 2 quartered onions, 1 sliced finger chili, 2 quartered lemons, salt and pepper. Mash the marinade into the meat and keep in the fridge for at least 2 hours.

Tequila Pork Loin

Fry the pork loins in 2 tbsps. of olive oil until lightly browned on all sides.

Tequila Pork Loin

Transfer to an oven proof dish. Fill the slits with apricot jam. Bake in a preheated 180oC oven, slit sides down, for 10 minutes. Turn the meat over, sprinkle with rosemary and bake for another 10 minutes.

Tequila Pork Loin

My husband bought a bottle of dried rosemary to cook the tequila pork loins…

Tequila Pork Loin

… because the rosemary in the garden is too small for picking.

After baking, remove the baking dish from the oven, cover with a foil “tent”, let rest for 15 minutes before slicing and serving.

Tequila Pork Loin

This dish deserves two thumbs up. No more Spam or hotdogs on Sundays, please. :)

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