Pork Tenderloin Skewers/Ortanique

WSVN — Caribbean flavors and juicy, tender pork is melt in your mouth delicious. That’s what’s on the menu tonight- as we grab a Bite with Belkys.

The Chef: Cindy Hutson
The Restaurant: Ortanique on the Mile in Coral Gables
The Dish: Pork Tenderloin Skewers with Passion Fruit Chimichurri 

Ingredients:
2 lbs. Cheshire Pork tenderloin (or your favorite) cut into bite-sized pieces for skewers
Mojo Marinade
2 medium onions chopped
5 cloves garlic smashed
1/4 cup Worcestershire 
1/2 cup lime juice
1 cup orange juice
1 bunch cilantro, chopped
3 Tbs. oregano
2 cups olive oil
¼ cup salt
*Place all ingredients in a blender except the olive oil. 
Blend all into a smooth paste. Slowly drizzle in the olive oil and blend on high. Marinate your pork overnight.
Passion Fruit Chimichurri
1 ½ cups cilantro, chopped finely 
½ cup parsley, no stems chopped
1 bunch scallion, green only, chopped fine
2 cloves garlic, minced
¼  cup lime juice 
¾ cup orange juice
2 cups blended oil
1 Tbs. red wine vinegar
1 pinch cayenne 
½ Tsp. red pepper flakes
1 to 2 fresh passion fruit, cut in half and scoop out seeds & pulp (if not available use frozen) 
1 ½ Tbs. of sugar
Salt and pepper to taste

Method of Preparation:
-Start by marinating pork tenderloin in the mojo marinade. Chef Cindy uses Cheshire Pork Tenderloin, but any kind will do, soaked overnight in a special marinade (see recipe above)

– Before cooking, pour on a little more marinade, then skewer each piece of pork, cut into two bite-sized pieces.

– Set the skewers aside and make the chimichurri. Today, Chef Cindy is using passion fruit, but you can use mango, pomegranate, or whatever is in season.

– In a pot, add chopped garlic, cayenne pepper, red pepper flakes and passion fruit. Chef Cindy says to scrape it out gently to avoid getting any of that membrane in there. Add sugar, kosher salt, lime juice and juice from an ortanique orange (a cross between an orange and a tangerine) but regular orange juice works too. Stir and add blended oil with red wine vinegar, cilantro, parsley and green onion. Give it a pulse with the blender, then mix.

– For the pork, put clarified butter in a pan and get it nice and hot. Sprinkle kosher salt on the pork skewers, then sear them. Move them around so they cook evenly, just a minute or two on each side.  

To Plate:
Chef Cindy plates with yuca fries then adds the Pork Skewers and pours on the passion fruit chimichurri… and garnishes with fresh lettuce.

Serving suggestion: Mojito

Serves:  6

Ortanique
278 Miracle Mile
Coral Gables, FL 33134
305-446-7710
http://ortaniquerestaurants.com/miami/