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Jalisco-Style
Pork Tenderloin
(Carne Adobado)
adapted from Sunset
Magazine, April 2001 Pork
tenderloin is pounded until thin, marinated with a dry rub, then fried quickly in this
delicious variation of a traditional Mexican dish.I
N G R E D I E N T S
1 pork tenderloin ( 3/4 to 1 pound)
1 1/2 teaspoons Hungarian paprika
1 1/2 teaspoons Chili powder (pure)
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 teaspoons olive oil
Lime wedges
I N S T R U C T I O N S
Rinse pork. Trim and discard any fat.
Place the pork between sheets of plastic wrap and pound with a flat meat mallet
until the meat is about 1/4 inch thick. The "steaks" should now be an even
thickness.
Mix all other ingredients except the oil and lime in a medium bowl. Uncover the meat and
rub the seasoning evenly over both sides of the meat. Cover the meat again with the
plastic and place in the refrigerator for approximately one hour (or more).
Add the oil to a 10 or 12-inch frying pan (just enough to coat the bottom of the pan when
you swirl it around) and place over high heat. When the pan is hot, add the meat and cook
about 2 minutes on each side. Continue to turn and cook until the pork is no longer
pink in the center, about 8 minutes total.
Cut the pork into serving sized pieces and add salt and fresh lime juice to taste.
Servings: 3
- 4 main course servings
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Serving Ideas
My favorite accompaniments are (click for
recipes).
Cut up a couple of slices of the pork steak
and lay them on a tortilla. Top with guacamole and salsa. Delicious!
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