Filete de Cerdo con Adobo (Marinated Pork Tenderloin) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pork is a staple in Cuban cooking. Orange and lemon juices combine to simulate the bitter orange flavor essential to this dish. Ingredients:
1 1/4 cups fresh orange juice (about 2 oranges), divided |
3 tablespoons fresh lemon juice, divided |
1 tablespoon olive oil, divided |
1 teaspoon salt |
1 teaspoon chopped fresh oregano |
1/2 teaspoon ground cumin |
4 garlic cloves, chopped |
2 (1-pound) pork tenderloins, trimmed |
orange and lemon wedges (optional) |
oregano sprigs (optional) |
Directions:
1. Place 1/2 cup orange juice, 2 tablespoons lemon juice, 1 1/2 teaspoons olive oil, salt, oregano, cumin, and garlic cloves in a blender; process until smooth. Combine orange juice mixture and pork in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally. Remove pork from bag, reserving marinade.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned. Add reserved marinade; cover, reduce heat to medium-low, and simmer 20 minutes or until thermometer inserted into thickest portion of pork registers 160° (slightly pink). Remove pork from pan; keep warm.
3. Add 3/4 cup orange juice and 1 tablespoon lemon juice to pan. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes). Serve sauce with pork. Serve with orange and lemon wedges, if desired. Garnish with oregano sprigs, if desired.
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