So you buy some Capri Sun Tropical Fruit Water pouches for Kiddo. She drank them ALL through the last school year and into the Summer, and now suddenly she thinks they're 'nasty' and won't touch them. You have 8 packets left, what to do?
Well if you're my Mom, you make up a marinade with them! Yup, recycling 101! So here's her recipe for scrumptious Capri Sun Tropical Water marinated Pork Loin!
Lilly's Cuban Tropical Pork Loin
Ingredients:
1 pork loin (we used one by Hormel, that is prepackaged at grocery store)
2 packs of Capri Sun Tropical Fruit Water (could also use regular juice ones)
10 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
2 teaspoons dried thyme
2 tbsp chopped fresh cilantro
2 garlic cloves, finely chopped
1/2 tsp salt
1/2 tsp pepper
3 squirts BBQ sauce (hickory or mesquite flavor)
1. Pour juice/waters, with rest of ingredients in large bowl/marinating pan, or gallon zip bag.
2. Pierce pork loin with tines of a carving fork about 8-10 times around, so allow marinade to seep in some. Add pork loin to marinade.
3. Let pork marinade for in fridge, for at least 90 minutes, but 2-3 hours best.
4. Heat up grill to about 400 degrees.
5. Remove pork from bag, allow liquid to drain off, but let bits stay on pork loin, and place pork on grill, over direct-medium hot heat.
6. Cook pork, turning occasionally, until brown and meat thermometer reaches 145 degrees, about 20-27 minutes.
7. Transfer meat to serving platter and allow to rest about 10 minutes, before slicing. Great served with yellow vegetable rice mix, or a light pasta.
ENJOY!!!!!!!!!!!!!!!
Well if you're my Mom, you make up a marinade with them! Yup, recycling 101! So here's her recipe for scrumptious Capri Sun Tropical Water marinated Pork Loin!
Lilly's Cuban Tropical Pork Loin
Ingredients:
1 pork loin (we used one by Hormel, that is prepackaged at grocery store)
2 packs of Capri Sun Tropical Fruit Water (could also use regular juice ones)
Instructions:
1. Pour juice/waters, with rest of ingredients in large bowl/marinating pan, or gallon zip bag.
2. Pierce pork loin with tines of a carving fork about 8-10 times around, so allow marinade to seep in some. Add pork loin to marinade.
3. Let pork marinade for in fridge, for at least 90 minutes, but 2-3 hours best.
4. Heat up grill to about 400 degrees.
5. Remove pork from bag, allow liquid to drain off, but let bits stay on pork loin, and place pork on grill, over direct-medium hot heat.
6. Cook pork, turning occasionally, until brown and meat thermometer reaches 145 degrees, about 20-27 minutes.
7. Transfer meat to serving platter and allow to rest about 10 minutes, before slicing. Great served with yellow vegetable rice mix, or a light pasta.
ENJOY!!!!!!!!!!!!!!!
Yummmmmm!!!!!!!! pumpkinshaun
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