Adobo is a blend of spices that are commonly found in Mexico and the Caribbean. It’s typically served with chicken, but here it seasons a juicy pork tenderloin. A spicy cilantro chimichurri sauce adds even more flavor.
Difficulty: Medium
Hands-on: 15 minutes
Total: 2 hours 5 minutes
Serves: 6
Ingredients
5 Tbsp. plus 1 tsp. salt, divided
5 Tbsp. minced garlic
4 Tbsp. dried oregano
2 Tbsp. dried turmeric
2 Tbsp. onion powder
1 tsp. cracked black pepper
1 large pork tenderloin
1 Tbsp. saffron oil
cooking spray
2 cups fresh cilantro
4 cloves garlic
2 Tbsp. minced onion
½ cup extra-virgin olive oil
2 Tbsp. Mexican oregano
2 Tbsp. white wine vinegar
1 Tbsp. lime juice
1 tsp. ground black pepper
Directions
Step 1
In a small bowl, mix 5 tablespoons salt, minced garlic, oregano, turmeric, onion powder, and cracked black pepper.
Step 2
Coat the pork with saffron oil. Rub seasoning mix into the pork. Cover, refrigerate, and marinate for about 1 hour.
Step 3
Preheat oven to 450°F. Grease a 9" × 13" baking dish with gluten-free nonstick cooking spray and place the pork in the dish.
Step 4
Bake pork for about 35 minutes, or until the internal temperature is 145°F. Let rest for at least 15 minutes.
Step 5
Pulse cilantro, garlic cloves, onion, olive oil, Mexican oregano, vinegar, lime juice, 1 teaspoon salt, and ground pepper in a blender or food processor. Pulse until mixture is slightly puréed.
Step 6
Serve the tenderloin with chimichurri sauce.
