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)
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- 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.
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