Title: Carne De Cedo a la Parrilla Con Aja (Grilled Garlic Pork)
Categories: Ham/pork, Cuba, Archived
Yield: 8 Servings

1 c Water
1/2 c Garlic cloves, peeled
1/2 ts Dried thyme
1/2 ts Cayenne pepper
2 ts Salt
Juice from 1 large lemon
1/4 c Cider vinegar
1/2 c Olive oil
4 lb Boneless pork
-(tenderloin or loin roast)
-thinly sliced &
-pounded to 1/4" thick

Description: In a small saucepan, bring the water to a boil and blanch the
garlic for 4^ minutes. Drain the water and chop the garlic. In a large
ceramic or glass^ bowl, mix together the garlic, thyme, cayenne pepper,
salt, lemon juice,^ vinegar and oil.^ ^ Place the pork slices in the
marinade and marinate in the refrigerator 4-6^ hours. Remove the pork from
the marinate and pat dry with paper towels.^ ^ If grilling, grill the meat
over medium-hot coals for 3 to 4 minutes per^ side. If broiling, broil 2"
from the heat source on a broiling pan for 3-4^ minutes on each side. Serve
hot.^ ^ ~NOTE~ This dish is perfect to serve with white rice, rum-flavored
black^ beans and fried sweet plantains.^ ^

Source: _A Taste of Cuba_ received in the September cookbook swap from^
Aloha Bev. Thanks Bev!^ ^

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip