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Adobo Marinated Pork Tenderloin
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5 from 1 vote

Adobo Marinated Pork Tenderloin

Here's an easy main dish for Cinco de Mayo or any time of the year! If you have the time, start early and give the pork time to marinade!
Prep Time30 mins
Cook Time50 mins
marinate2 hrs
Total Time3 hrs 20 mins
Course: Main Course
Cuisine: Mexican
Keyword: adobo marinated pork tenderloin
Servings: 8 servings
Author: Kyle

Ingredients

  • 3 pound pork tenderloin, or two 1 1/2 pound tenderloins

Marinade:

  • 3 Pasilla chile peppers, or Anaheim or other medium-hot chile
  • 1/2 cup orange juice or apple cider vinegar
  • 1/2 teaspoon mexican oregano
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Spanish paprika
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon salt

Instructions

  • Preheat oven to 400℉.
  • Lay the chile peppers on a baking sheet and put into the oven to roast for about 20 minutes. Long enough for the peppers to start to char and soften.
  • Remove from the oven and let cool long enough so that you can handle them. Remove as much of the blistered pepper skin as you can. You should be able to peel it off with your fingers.
  • Remove the stem and seeds. Place the peppers in the bowl of a food processor or blender.
  • To the bowl, also add the rest of the marinade ingredients.
  • Pulse until the peppers are finely chopped and the ingredients are combined.
    Adobo Marinated Pork Tenderloin
  • Cut the tenderloin(s) into 1-inch slices and lay in a baking dish with the slices next to each other.
    Adobo Marinated Pork Tenderloin Adobe raw cut
  • Spoon the marinade between each pork slice and on top of the tenderloin.
    Adobo Marinated Pork Tenderloin
  • Cover and refrigerate several hours or overnight.
  • Preheat the oven to 450℉.
  • When ready to bake, either remove the tenderloins to a new baking dish or if using the same dish that the meat was marinating in, remove as much of the liquid in the bottom of the pan that you would like to (or you can leave it in).
  • Bake uncovered for 10 minutes at 450℉.
  • Turn oven temperature to 325℉ and bake for approximately 30-40 minutes longer (145° for medium rare and 160° for medium).
  • Loosely tent the pan with foil and let the pork sit for about 3 minutes.
  • Serve on a bed of rice or shredded lettuce with radishes, limes, salsa, avocado, sour cream or any of your favorite garnishes.
Tried this recipe?Mention @Great8Friends or tag #gr8food!