Adobo Portk Tenderloin with Mango Salsa
From sunny 16 years ago
- 15 minutes to make
- Serves 4
You can use any fresh fruit in the salsa and you can grill this instead of using the oven and stovetop. The longer you marinate, the better it is. = )
Ingredients
- pork marinade shopping list
- 1/2 cup achiote oil shopping list
- 4 cloves garlic, minced shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon cumin seeds shopping list
- 1 teaspoon salt shopping list
- juice of 2 limes shopping list
- 1 teaspoon dried thyme shopping list
- 6 sprigs cilantro, washed shopping list
- 1 pork tenderloins 14-16 ounces, trimmed shopping list
- mango Salsa shopping list
- 1 firm and ripe mango, skinned and diced shopping list
- 3 tablespoons diced red onions shopping list
- 1 teaspoon garlic, minced shopping list
- 1/4 cup cilantro leaves, washed, picked, and roughly chopped shopping list
- 1 jalapeño, seeded and diced very finely shopping list
- 3 ounces mango juice shopping list
- juice of 4 limes shopping list
- 1/4 cup olive oil shopping list
How to make it
- Marinade: Place all ingredients (except pork) in a blender and pulse for 3 to 4 seconds. Place the tenderloins in a resealable baggie, pour the marinade over in, and place in refrigerator for 3 hours or, better yet, 24 hours - turning the bag occasionally.
- Salsa: In a bowl, mix all the mojo ingredients and let the flavors blend for about 1 hour.
- Preheat 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 rest for a few min. before slicing. Serve with the mango Salsa.
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