16 January 2012

Pork Tenderloins

I go back to work tomorrow, so I spent today not being funny. I did, however, make delicious dinner, and I decided to share those with yous.


Pork Tenderloin
Goya Mojo Criollo marinade
Extra Virgin Olive Oil (EVOO)
Goya Adobo
Olive Oil

Yes, I know I listed two olive oils up there. Extra Virgin Olive Oil is used to marinate the pork, while regular Olive Oil is used to put the sear on.


I know the after-the-fact picture above has a frozen tenderloin, but you'll want it to be defrosted. Cut the tenderloin into four pieces. This makes the first cooking step easier, and it also makes it easier to control portion size.

Combine 2 parts EVOO to 1 part Mojo Criollo in a bowl and mix thoroughly. The amount will depend on the size of the bowl you use, since you ideally want enough to cover the pork completely. Add in the pork, cover the bowl, and store in the refrigerator for at least 24 hours.


Remove the pork from the marinade and lay it out on paper towels so you can dry off the outside. The longer you've had the pork in there, the better it will be soaked through. When you've patted it dry, season the outside with Adobo.


Preheat your oven to 400 degrees, and heat a skillet on medium-high heat. When the skillet is heated, add in 1 tbsp of olive oil. The olive oil should heat fast, and you'll see a ripple on the surface. Place the pork in the skillet and sear on all sides till nicely browned. It does not take very long, so be on the watch.

Once the pork is browned, move it to a casserole dish lined in aluminum foil and place in the oven for 25 minutes. When the timer's up, serve with your choice of side.

I used cheesy garlic mashed potatoes and caramelized onions.

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