Best Adobo Pork Tenderloin Recipes

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Steps:

• For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
• To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

GRILLED ADOBO PORK TENDERLOIN SALAD WITH PLUMS AND ALMONDS

Steps:

• Puree first seven ingredients plus 2 Tbs. oil in a blender until smooth, about 30 seconds. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add meat; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup olive oil into remaining mixture for a dressing.
• Brush plums with oil; season with salt and pepper. Toast almonds in a 350-degree oven for 4 minutes. Finely shred cabbage. Set all aside.
• Build a fire on one side of grill, so you have direct and indirect heat. When coals are covered with white ash, place plums, cut side down, and meat over direct heat; cover and grill until meat is well seared, 5 minutes. Then turn pork to sear other side, 5 minutes more, rearranging plums to ensure even browning. Move meat and plums to indirect heat; cover and grill 12 to 13 minutes, or until meat thermometer inserted in thickest end of meat registers 145 degrees F (63 degrees C).
• Remove meat and plums to a platter; let sit 5 minutes or up to 1 hour. Cut pork, crosswise, into 1/2-inch-thick slices. Toss cabbage with almonds, salt, pepper and most of dressing. Arrange slaw in each of six shallow bowls. Place a portion of pork over each and 2 plum halves alongside. Drizzle with remaining dressing; garnish with cilantro.

ADOBO-RUBBED PORK TENDERLOIN

Steps:

• Heat oven to 350°F Mix paprika, black pepper, salt, chili powder and cayenne together in a bowl. Thoroughly rub both sides of each piece of pork with spice mixture. Heat an oven -safe skillet over medium-high and pan-seer each piece of pork on both sides until golden brown. Pan-searing seals in the meat's juices. Transfer pan to oven until pork is completely done (6 to 8 minutes for each inch of thickness.
• Pico De Gallo.
• Combine all ingredients. Garnish with arugula add pork in equal portions and sprinkle 1/2 pico de Gallo on the top. Serve.

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Steps:

• Pork: Heat oven to 350. Mix together paprika, salt, black pepper, chili powder, sugar, and cayenne in a bowl. Thoroughly rub sides of each piece of pork with spice mixture. Heat an oven safe skillet (large cast iron pan works well) over medium-high heat and pan-sear each piece of pork on both sides until golden brown to seal in juices. Transfer pan to oven until pork is completely done (6 -8 minutes for each inch of thickness). May take longer. Pico de gallo: combine all ingredients. Garnish plate with arugula, add pork,and sprinkle 1/2 cup pico de gallo over the top.

ADOBO GRILLED PORK TENDERLOIN

Steps:

• 1. Stir together garlic, cider vinegar, soy sauce, salt, pepper, and olive oil in a small bowl.
• 2. Place tenderloins in a large zipper-type plastic bag and pour marinade over pork and seal bag. Marinate at least 20 minutes up to overnight.
• 3. Preheat the grill to medium-high heat. Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Let it rest about 5-10 minutes before slicing.
• 4. Oven preparation: Preheat oven to 400 degrees. Heat 2 tablespoons canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 5-10 minutes before slicing.

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO RECIPE | EPICURIOUS.COM

Steps:

• For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
• To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.
• Nutritional analysis per serving: 246 calories, 9 g fat (3 g saturated fat), 17 g carbohydrates, 26 g protein, 5 g fiber
• Nutritional analysis provided by
• Self

ADOBO PORK TENDERLOIN

Steps:

• Place the garlic shallot soy sauce and bay leaves in a large zip lock bag. Add the tenderloin and let marinate 6 hours or overnight.
• Preheat oven 425 degrees. Remove the pork from the marinade reserving the marinade and place pork on baking sheet. Roast in oven until internal temp is 135 degrees. Remove the pork from pan and let rest tented with foil on cutting board until internal temp reaches 145 degrees.
• Deglaze the roasting pan with apple cider and scrape up bits add to marinade in a saucepan and bring to a boil and reduce for 10 minutes. Serve sauce with pork.