I subbed the cilantro for the oregano and doubled the sauce. Great flavour and the pork was perfectly cooked and still moist. Served with brown rice and green beans. I made the marinade in the food processor so no chopping was required - I just processed the garlic first then added the liquids & cilantro. It all blended beautifully!
Filete de Cerdo con Adobo (Marinated Pork Tenderloin)
Randy Mayor; Jan Gautro
Pork is a staple in Cuban cooking. Orange and lemon juices combine to simulate the bitter orange flavor essential to this dish.
Yield: 8 servings (serving size: 3 ounces pork and 1 tablespoon sauce)
More From Cooking Light
Amount per serving
- Calories: 173
- Calories from fat: 30%
- Fat: 5.7g
- Saturated fat: 1.6g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.6g
- Protein: 24.2g
- Carbohydrate: 5.1g
- Fiber: 0.2g
- Cholesterol: 74mg
- Iron: 1.6mg
- Sodium: 351mg
- Calcium: 15mg
- 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)
- 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.
- 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes