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Filete Cerdo con Adobo (Marinated Pork Tenderloin)

Source of Recipe


Cooking Light-5/02






List of 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 cloves garlic, chopped
  
• 2 (1-pound) pork tenderloins
  
• orange and lemon wedges (optional)
  
• Oregano sprigs (optional)
  






Instructions



1. 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.
   
   
2. 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 in thickest portion of pork registers 160 degrees (slightly pink). Remove pork from pan; keep warm.
   
   
3. 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.
   
   
4. Yield: 8 servings (serving size: 3 ounces pork and 1 tablespoon sauce). 173 cal, 5.7g fat, 24.2g pro, 5.1g carb, 0.2g fiber, 74mg chol, 351mg sod, 15mg calc.
   
   






Final Comments


Cuban