Cilantro Pork

Cilantro, what it is? Cilantro is the leaf from a coriander plant. This leaf has some citrus undertones and brightens up many dishes. In Southern Asia, cilantro is used primary in chutneys and salads, while in Mexican dishes it is used primary in salsa and guacamole. Miata Guy and I know a few people whom "hate" cilantro. After doing some research on the interwebs, we learned that a minority of people are unable to taste all the flavor compounds, causing cilantro to taste soapy or like metal. If you decide to make this dish, cilantro is best to be brought fresh. I'm not even sure you can buy if dried or frozen, due to loss of aroma.

The following recipe, we feel, is best if marinated overnight and grilled the following day. The left over marinade can be gently boiled in a sauce pan on the stove to be used a dipping sauce during the meal. We usually pair this meal with a baked potato or white rice and a green vegetable such as green beans or broccoli.

1) In a large container or seal-able plastic bag mix the following ingredients


- 1 1/2 cups chopped fresh cilantro
- 1/2 cup packed brown sugar
- 1/2 cup soy sauce
- 3 Tablespoons honey
- 6 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard

2) Then add 1 pork tenderloin or 6-8 pork chops. We usually half the recipe and make 4 pork chops (supper and lunch the next day).

3) Refrigerate overnight

4) Grill or bake pork in the oven at 350 degrees for approximately 25-40 minutes until the pork's internal temperature is 160-165 degrees. While pork cooks, marindade can be gently boiled to be used as a dipping sauce.

5) Let rest for approximately 5 minutes before serving.

6) Enjoy!