Jalisco-Style Pork Tenderloin (Carne Adobado)

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Pork tenderloin is pounded until thin, marinated with a dry rub, then fried quickly in this delicious variation of a traditional Mexican dish.
Recipe By: adapted from Sunset Magazine, April 2001
  • PrepN/A |
  • TotalN/A |
  • Serves 3 - 4 main course servings


    • 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


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.
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