Havanese Pork Loin

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   A 5 pound Havanese style Cuban pork loin in the oven with an interesting sticky glaze made with black beans

Sliced

Plates with white rice and black beans

This recipe is found in the cook book Cuba! Recipes and Stories from the Cuban Kitchen but you can also find it here.

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gracoman Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 09 August 2013 Status: Offline Points: 887	Post Options Post Reply Quote gracoman Report Post Thanks(0) Quote Reply Topic: Havanese Pork Loin Posted: 05 September 2017 at 09:39
	A 5 pound Havanese style Cuban pork loin in the oven with an interesting sticky glaze made with black beans Sliced Plates with white rice and black beans This recipe is found in the cook book Cuba! Recipes and Stories from the Cuban Kitchen but you can also find it here.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 07 September 2017 at 11:45
	That looks really, really nice. I have some pork loin, so this just might be on the docket, if I ever get moving with the cooking projects.
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pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Posted: 08 September 2017 at 15:58
	dang, this sounds pretty interesting! Hoisin and 5 spice sounds more like something I'd expect from a chinese dish than cuban. i bet it tastes awesome though.
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

gracoman Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 09 August 2013 Status: Offline Points: 887	Post Options Post Reply Quote gracoman Report Post Thanks(0) Quote Reply Posted: 08 September 2017 at 18:19
	It makes sense since hoisen is, depending on what recipe used, is basically made from the other ingredients in the recipe's glaze. The Caribbean flavors all seem to be there minus any rum. I wasn't sure how I'd feel about this due to the amount of sugar but it worked. I basted the pork loin, fat side down, every 30 minutes with the glaze and it disappeared into the meat for the first 3 applications. It flavored the entire roast. Leftovers made great Cuban sandwiches.