Adobo Grilled Pork Tenderloin Recipes

MEXICAN ADOBO RUBBED GRILLED PORK TENDERLOIN

Steps:

• Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
• Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
• Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes, turning a few times.
• Let the pork rest about 5 minutes before slicing into 8 slices.

ADOBO GRILLED PORK TENDERLOIN

Steps:

• 1. Stir together garlic, cider vinegar, soy sauce, salt, pepper, and olive oil in a small bowl.
• 2. Place tenderloins in a large zipper-type plastic bag and pour marinade over pork and seal bag. Marinate at least 20 minutes up to overnight.
• 3. Preheat the grill to medium-high heat. Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Let it rest about 5-10 minutes before slicing.
• 4. Oven preparation: Preheat oven to 400 degrees. Heat 2 tablespoons canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 5-10 minutes before slicing.

TORTILLAS WITH GRILLED ADOBO PORK AND PINEAPPLE

Steps:

• Make adobo:
• Remove stems, seeds, and membranes from chiles, then break into large pieces and set aside.
• In 4-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds and cook until onion is soft and golden brown, about 6 minutes. Add chilies and cook until darkened on both sides, about 1 minute.
• Add enough water to cover mixture halfway and bring to boil. Continue boiling until liquid reduces by half, about 5 to 8 minutes. Transfer mixture to blender and purée until smooth. Strain, pressing on solids with rubber spatula and discarding solids.
• Make Pork
• In re-sealable, 1-gallon, plastic bag, place 1/2 cup adobo sauce, orange juice, vinegar, honey, salt, and pepper. Add pork loin, seal, and chill at least 2 hours and no more than 6 hours.
• Preheat grill (medium heat) or broiler.
• Remove pork from marinade and discard marinade. Grill or broil pork about 6-inches from heat, turning occasionally, until internal temperature reaches 145°F, about 25 minutes. Let stand, loosely covered in foil, 10 minutes. Chop pork into small dice and place in medium saucepan. Add 1/4 cup adobo and keep warm over low heat.
• Grill or broil pineapple until it starts to get soft, about 3 to 5 minutes. Place in bowl and let cool. Once cool enough to handle, chop into small dice and return to bowl. Add oil, onion, cilantro, and lemon juice and stir to combine. Set aside.
• Make chive oil
• In blender puree oil and chives until smooth. Set aside.
• Make tomatillo Sauce
• In 10-inch skillet over moderate heat, heat oil until hot but not smoking, add tomatillos and onion and cook until lightly browned and soft, about 10 minutes. Add garlic, chiles, salt, and pepper and cook until garlic is light brown, about 2 minutes. Remove from heat and check sauce. If bitter or sour, add 1 to 2 tablespoons honey.
• Transfer tomatillo mixture to blender, add cilantro, and purée until smooth. Season with salt and pepper and set aside.
• Make tortillas
• In medium bowl, mix together masa and 1 cup plus 2 tablespoons lukewarm water. Knead in bowl until soft dough forms, adding more water if dough seems too dry. Shape dough into 16 small balls, about 1 ounce each, and cover with kitchen towel.
• Heat griddle or heavy cast-iron skillet over medium heat, using two burners if necessary. If using two burners, keep part of surface a little cooler by turning one burner lower.
• Meanwhile, lay plastic wrap or waxed paper on bottom plate of tortilla press. Place ball of dough in center, and lay plastic wrap or wax paper on top. Lower top plate and press ball into circle. Raise top plate and peel off top piece of plastic wrap-the tortilla should be about 5 to 6 inches in diameter and about 1/8-inch-thick. Invert tortilla onto fingers of one hand and carefully peel off second piece of plastic wrap. Lay tortilla on cooler part of griddle, sweeping hand from underneath. Let tortilla sit until released from griddle, 10 to 15 seconds. Using fingers or spatula, carefully flip tortilla over, place on hotter part of griddle, and let cook until bottom begins to speckle with brown spots, 30-40 seconds. Flip tortilla over and let cook until bottom side becomes speckled, another 30 seconds or so. (Tortilla may puff a little.) Transfer to clean kitchen towel and cover with foil to keep warm. Repeat with remaining dough, cooking 2 tortillas at a time if possible. As you take tortillas off griddle, stack on clean kitchen towel and keep covered with foil.
• To serve
• Transfer pork and pineapple to platter and place tomatillo sauce and chive oil in small bowls. Serve tortillas in covered basket to keep warm.

ROAST ADOBO PORK LOIN

Steps:

• Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.
• Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.
• Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Steps:

• For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
• To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.