This is modern variation of the popular Cuban dish; Puerco Adobado (adobo-rubbed) pork).
Total time – about 1 hr.
Yield – 6 servings
Serving suggestion –
- 1/2 cup achiote oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- Juice of 2 limes
- 1 teaspoon dried thyme
- 6 sprigs cilantro, washed
- 2 pork tenderloin, 12-14 ounces, trimmed
Procedure: To make marinade, place all ingredients (except pork) in a blender and pulse 3 times for 3 to 4 seconds. Place the tenderloin in a shallow pan, pour the marinade over it, and place in refrigerator for 3 hours or, better yet, 24 hours.
- 1 firm and ripe mango, skinned and diced
- 3 tablespoons diced red onions
- 1 teaspoon garlic, minced
- 1/4 cup cilantro leaves, washed, picked, and roughly chopped
- 1 jalapeño, seeded and diced very finely
- 3 ounces mango juice
- Juice of 4 limes
- 1/4 cup olive oil
Preparation: In a bowl, mix all the mojo ingredients and let the flavors blend for about 1 hour.
Pre-heat the oven to 350°F. In a large skillet over high heat, heat 1 tablespoon of achiote oil. Add the tenderloin. Brown well on all sides, place the pan in the oven, and cook for 5 minutes more. Take the pan out of the oven and let the meat cool slightly before slicing. Serve with the mango mojo.
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