Filete de Cardo con Adobo

Marinated Pork Tenderloin

Yield: 8     (serving size: 3 oz. pork + 1 tbsp. sauce)

1 1/4 cups fresh orange juice (about 2), divided

3 tbsp. fresh lemon juice, divided

1 tbsp. olive oil, divided

1 tsp. salt

1 tsp. Chopped fresh oregano

1/2 tsp. ground cumin

4 garlic cloves, chopped

2 (1 lb.) pork tenderloins, trimmed

cooking spray

optional garnish orange & lemon wedges

optional garnish oregano sprigs

  1. Place 1/2 cup orange juice, 2 tbsp. lemon juice, 1 1/2 tsp. olive oil, salt, oregano, cumin and garlic 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 tsp. olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook4 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 degrees. Remove pork from pan; keep warm.
  3. Add 3/4 cup orange juice and 1 tbsp. lemon juice to pan. Bring to 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.

CALORIES 173 (30% from fat); FAT 5.7g (sat. fat 1.6g); CHOL 74mg; SOD 351mg; CARB 5.1g; FIBER 0.2g; PROTEIN 24.2g

from Cooking Light Annual Recipes 2003


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