Pork tenderloin is wonderfully quick and easy to prepare. This recipe
draws on all Latin influences, from Spain to the Caribbean. Serve
with rice, beans or tortillas.
1 cup muscovado sugar (substitute 3/4 cup brown sugar and 1/4 cup molasses)
1 cup tequila
1/3 cup lime juice
4 cloves garlic
1-2 tablespoons chile powder, to taste
1 1/2 tablespoons paprika
1 tablespoons orange zest
1 1/2 teaspoons cumin
1/2 teaspoon allspice
2 teaspoons salt
3 (8 to 12 ounce) pork tenderloins
Olive oil, for cooking
Combine the sugar, tequila, lime juice, garlic, chile powder, paprika,
orange zest, cumin, allspice and salt in a blender. Blend on high
until smooth, at least a minute. Pour into a small, non-reactive
saucepan and bring to a low boil. Reduce the heat and simmer for
about 10 minutes. Cool and use within a day or two.
Marinate the tenderloins in this sauce anywhere from 12 to 48 hours.
Turn the meat once or twice a day in the marinade.
Bring the meat to room temperature for about an hour before cooking,
draining the marinade. When ready to cook, preheat the oven to 450
Heat an ovenproof skillet on the stovetop and add about a tablespoon
of olive oil. Sear the tenderloins on all sides for about 2 minutes.
Place the skillet with pork in the oven and roast for 8 to 15 minutes,
until a thermometer inserted in the center registers 140 degrees
F for medium rare or 155 degrees F for medium well.
Bring the remaining adobo to a low boil, simmer for about 10 minutes
and spoon over the tenderloin when served.