Pork Tenderloin Adobado...

One of my New Year’s resolutions was to eat a variety of meat & fish and not just fixing beef & chicken. It is so easy to fall into a rut when it comes to cooking.

As you have noticed, I am using more spices and cultural cuisine to meet this challenge. Last night I decided to fix my favorite cut of pork ~ tenderloins. The Spanish term adobado in my dish refers to "any meat that has been marinated and that generally contains chilies." I had come across a recipe from Cooking Light while browsing the net ~ that sounded good, but was somewhat complicated. So, I changed it up a bit and cut out some of the steps & ingredients. Sometimes, I just want guidelines and ideas, when I see a recipe I like. I also used a cast iron grill pan and did not venture out into the cold night air. I think the results are equal.

Pork Tenderloin Adobado
My adaptation of a recipe from Cooking Light

Ingredients:
2 whole pork tenderloins
½ cup brown sugar
⅛ cup chili powder
1 tablespoon lime juice
⅛ teaspoon salt
⅛ teaspoon pepper
1 teaspoon minced garlic
½ teaspoon olive oil



Combine all ingredients except pork and mix into a paste. Rub the paste on the pork and marinate at least half an hour or overnight in the refrigerator.

Spray your grill pan with a light coat of Pam.
Preheat your grill pan to the highest heat and just beginning to smoke. Place the pork tenderloins in the pan and cook for three minutes per side, until the thickest part reaches 145 degrees.

Remove the pork to a cutting board, tent with foil and let rest for five minutes. Slice the tenderloins at an angle about ½ –inch thick. Serving 4 to 5 slices to each guest.

Serves 4

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George’s notes:

• I like to use some of the leftover pork for sandwiches the next day.
• Pork tenderloin is a great lean cut of meat that I find easy to work with and more flavorful than a chicken breast.