Tuesday, November 20, 2018

Week 46: Adobo Pork Tenderloin

The Recipe
3 tbsp paprika
1 tbsp black pepper
1 tbsp sea salt
1/2 tbsp chili powder
1 tbsp brown sugar
1 pinch cayenne pepper
~500g pork tenderloin, cut into 2-3cm slices
3 carrots, in bite sized pieces
2 tomatoes, quartered

Preheat oven to 200C.

In a small bowl, combine the first 6 ingredients (paprika through cayenne). Rub both sides of each piece of pork with the mixture.

Heat a bit of oil in a pan and sear each piece of pork on both sides. Transfer to an ovenproof dish. Add carrots to the pan to soak up the last of the spices. Transfer to the ovenproof dish. Add tomatoes on top. Bake for ~20 minutes or until the pork is cooked through.

Serve with baked potatoes.

The Verdict
VERY spicy. It was fine for me, but a bit much for DH. We both agreed that we really liked the taste of it though, and the meat was lovely moist - not the least bit dry - so I think I'll have to play around with the spices a bit. Maybe leave out the chili entirely... maybe just use less of everything? As it was, I only used about 2/3s of the mixture.

Definitely worth playing around with for a bit.

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