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Filete de Cerdo con Adobo (Marinated Pork Tenderloin)
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Yield: 9 (1/9th of a 9" cake pan)
Source: Cooking Light Website
CL Comments: Pork is a staple in Cuban cooking. Orange and lemon juices combine to simulate the bitter orange flavor essential to this
dish.
Amy's Comments: This was SUPER easy and VERY flavorful! This is nearly a 5 star recipe! YUM! PS: I counted this as CORE because really, it was the juice of a fresh
orange and it was not all consumed anyway. You can decide for yourself how you count it.
INGREDIENTS:
1 1/4 cups fresh orange juice (about 2 oranges), divided
3 tablespoons fresh lemon juice, divided
1 tablespoon olive oil, divided
1 teaspoon salt
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
4 garlic cloves, chopped
2 (1-pound) pork tenderloins, trimmed
Orange and lemon wedges (optional)
Oregano sprigs (optional)
INSTRUCTIONS:
- Place 1/2 cup orange juice, 2 tablespoons lemon juice, 1 1/2 teaspoons
olive oil, salt, oregano, cumin, and garlic cloves in a blender;
process until smooth. Combine orange juice mixture and pork in a large
zip-top plastic bag; seal and marinate in refrigerator 2 hours,
turning occasionally. Remove pork from bag, reserving marinade.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add pork; cook 4 minutes on each side or until browned. Add
reserved marinade; cover, reduce heat to medium-low, and simmer 20
minutes or until thermometer inserted into thickest portion of pork
registers 160° (slightly pink). Remove pork from pan; keep warm.
- Add 3/4 cup orange juice and 1 tablespoon lemon juice to pan. Bring to
a boil; cook until reduced to 1/2 cup (about 5 minutes). Serve sauce
with pork. Serve with orange and lemon wedges, if desired. Garnish
with oregano sprigs, if desired.
NUTRITIONAL INFO:
Healthy Units: 4 per serving or core
CALORIES 173(30% from fat); FAT 5.7g (sat 1.6g,mono 3g,poly 0.6g);
PROTEIN 24.2g; CHOLESTEROL 74mg; CALCIUM 15mg; SODIUM 351mg; FIBER
0.2g; IRON 1.6mg; CARBOHYDRATE 5.1g
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