Oven: 400°
Adobo for Pork (for 3 pounds pork tenderloin, scale up or down as needed)
- 3 garlic cloves (finely minced)
- 1½ TSP dried oregano (ground, or small particle leaf)
- 1½ TSP dried basil (ground, or small particle leaf)
- ⅜ TSP ground black pepper
- 1½ TSP kosher salt
- 3 TSP olive oil
- 1½ TSP fresh lime, lemon, or sour orange juice
Combine all ingredients in a small bowl.
Pork Tenderloin Pernil Style
- 3 LB pork tenderloin (~2 to 3 small tenderloins)
- Adobo for Pork (see above)
Rub the pork loin(s) with the adobo and seal tightly in a zip-top bag or a covered container. Let marinate for 4 hours or overnight in the refrigerator.
To roast, preheat oven to 400°F. Line a rimmed baking sheet with foil for easiest cleanup. Place the tenderloins in the center of the pan leaving space for air to circulate between each piece. Put the pan on the center rack of the oven. Roast until the internal temperature is 145°F (medium, a hint of pink in the center) in the thickest part, ~30 minutes, flipping every 10 minutes to evenly brown the outside. If your pork hasn’t browned by the time it hits 145°F inside, you can put it under the broiler for a minute or two per side for more browning.
Remove the pan from the oven and set the tenderloin on a carving board and cover, allow to rest for 10 minutes. Slice and serve.
Yeilds: ~6 servings.