Norman Van Aken’s first cookbook, Feast of Sunlight, was the blueprint for modern South Florida’s “tropic” cooking, and gave chefs everywhere the spark to combine classical and modern techniques with regional foodstuffs.
This is a marinade used in his dish, Pork Havana “Nueva”, from the book.
For the marinade:
- 1 orange
- 2 limes
- 1 cup olive oil
- 6 to 8 cloves garlic, peeled and cut in half
- 16 to 20 whole black peppercorns, bruised
- 1/2 bunch cilantro, cleaned and roughly chopped
- 2 bay leaves, crumbled
For the pork:
- 2 fresh pork tenderloins (each approximately 1 pound total weight), cleaned of any silverskin and cut in half on lengthwise bias
- Freshly ground black pepper
- 3 tablespoons peanut or olive oil for sautéing pork
- 2 tablespoons Spanish sherry vinegar
Combine the marinade ingredients, add pork and refrigerate overnight. To cook the pork, heat the oil on medium-high in a large skillet till nearly smoking; add meat and sear well. Reduce heat and cook until pork is medium to mediium-well done. Deglaze pan with sherry vinegar and reduce; serve the pan juices over pork.
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