Adobo Pork Loin Recipes

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ROAST ADOBO PORK LOIN



Roast Adobo Pork Loin image

Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub. Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 40m

Yield 4

Number Of Ingredients 7

2 tablespoons chili powder
1 tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 teaspoon ground cumin
1 teaspoon packed dark brown sugar
⅛ teaspoon ground cinnamon
2 tablespoons GOYA® Extra Virgin Olive Oil
1 (2 pound) boneless pork loin roast

Steps:

  • Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.
  • Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.
  • Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION



Filipino Adobo (Pork or Chicken) With Slow Cooker Variation image

For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.

Provided by Acerast

Categories     Meat

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Steps:

  • Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
  • Stove top instructions.
  • Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
  • Allow everything sit at room temperature for at least 15 minutes.
  • Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
  • Remove lid and cook 10 minutes more.
  • Serve with rice.
  • Slow Cooker instructions.
  • Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
  • Allow meat to sit at room temperature for at least 15 minutes.
  • Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
  • Serve with rice.
  • (Freezer instructions courtesy of Erindipity).
  • To freeze: Combine all ingredients in a ziptop bag. Freeze.
  • To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

ROAST ADOBO PORK LOIN



Roast Adobo Pork Loin image

Juicy Adobo-Rubbed Pork Loin Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub. Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!

Time 40m

Yield 6

Number Of Ingredients 7

2 tbsp. chili powder
1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 tsp. ground cumin
1 tsp. packed dark brown sugar
⅛ tsp. ground cinnamon
2 tbsp. GOYA® Extra Virgin Olive Oil
1 (2 lb.) boneless pork loin roast

Steps:

  • Step 1 Heat oven to 450°F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated. Step 2 Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145°F when inserted into center of loin, about 35 minutes. Step 3 Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.

FILIPINO PORK ADOBO



Filipino Pork Adobo image

Pork in a tasty Adobo sauce is great smothered over white jasmine rice!

Provided by joy

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h50m

Yield 6

Number Of Ingredients 8

1 cup distilled white vinegar
1 cup soy sauce
½ cup ketchup
1 tablespoon minced garlic
3 bay leaves
1 teaspoon fresh-ground black pepper
2 ½ pounds lean pork, cut into 1 inch cubes
1 pound small green beans, trimmed

Steps:

  • Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 14.4 g, Cholesterol 89.7 mg, Fat 15.5 g, Fiber 3.1 g, Protein 35.1 g, SaturatedFat 5.8 g, Sodium 2686.7 mg, Sugar 6.4 g

PORK ADOBO



Pork Adobo image

Pork adobo is a quintessential Filipino dish. It's a meat dish consisting of a dark, salty and tangy sauce.

Provided by Liza Agbanlog

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

2 lbs pork shoulder or pork belly (, cut into bite-size pieces)
2 tbsp vegetable oil
3 cloves garlic (, chopped)
1/3 cup soy sauce
1/3 cup white vinegar
1 bay leaf
½ tsp freshly ground pepper
1 cup water or more as needed
1 tbsp honey or brown sugar

Steps:

  • Heat oil in a large skillet; rotate to coat sides of skillet. Add pork pieces and cook until meat is browned.
  • Add garlic and sauté for a minute. Add soy sauce, vinegar, bay leaf, pepper and water.
  • Bring to a boil, reduce heat and simmer for 45 minutes, covered, or until pork are tender. (Watch it carefully. Don't let it dry out.) Add water ½ cup at a time several times until pork meat is tender and the desired amount of sauce has been reached. Stir in honey or brown sugar.
  • Serve over steamed rice.
  • Enjoy!

Nutrition Facts : Calories 239.93 kcal, Carbohydrate 4.94 g, Protein 23.39 g, Fat 13.53 g, SaturatedFat 7.3 g, Cholesterol 74.15 mg, Sodium 948.9 mg, Fiber 0.12 g, Sugar 3.74 g, ServingSize 1 serving

MEXICAN ADOBO RUBBED GRILLED PORK TENDERLOIN



Mexican Adobo Rubbed Grilled Pork Tenderloin image

A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.

Provided by Gina

Categories     Dinner

Time 45m

Number Of Ingredients 4

18 oz pork tenderloin
3 tbsp Aaron's Adobo
1 tsp olive oil
kosher salt (to taste)

Steps:

  • Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
  • Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
  • Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes, turning a few times.
  • Let the pork rest about 5 minutes before slicing into 8 slices.

Nutrition Facts : ServingSize 2 slices, Calories 182 kcal, Carbohydrate 3 g, Protein 27.5 g, Fat 6.5 g, Cholesterol 81 mg, Sodium 66 mg, Fiber 1.5 g

ADOBO PORK LOIN



ADOBO PORK LOIN image

Categories     Pork     Drink

Yield 4

Number Of Ingredients 7

2 tbsp. chili powder
1 tbsp. Adobo All-Purchase Seasoning with Pepper
1 tsp. ground cumin
1 tsp. packed dark brown sugar
1/8 ground cinnamon
2 tbsp. olive oil
1 (2lbs.) boneless loin roast

Steps:

  • 1. Heat oven to 450º. In small bowl mix the first five ingrediants until well combined. Stir olive oil into mixture until completely saturated. 2. Using paper towels, pat the pork dry. rub pork all over with mixture. Transfer pork to foil-lined roasting pan. Cook until pork is fark golden brownfd and thermometer registers 145º , about 35 minutes. 3. Transfer pork to platter, tent with foil to keep warm. Let rest 10-15 minutes before slicing.

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO



Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo image

Provided by Jim Gallivan

Categories     Bean     Pepper     Roast     Low Fat     Pork Tenderloin     Summer     Self

Yield Makes 4 servings

Number Of Ingredients 19

Pork
6 tbsp paprika
2 tbsp freshly ground black pepper
2 tbsp coarse salt
1 tbsp chili powder
2 tbsp brown sugar
3 pinches cayenne pepper
24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pieces
1/2 cup arugula, loosely packed
Pico de gallo
2 cups cooked black beans
4 medium tomatoes, diced
1/2 cup diced red onion
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 tbsp minced jalapeño pepper
2 tbsp fresh lemon juice
1 tbsp chili powder
1/4 tsp salt

Steps:

  • For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
  • To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

More about "adobo pork loin recipes"

PERUVIAN PORK LOIN ADOBO RECIPE - EAT PERU
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2020-05-31 1 kg of pork loin 4 cloves of garlic 3 medium onions 300 g. 1 bay leaf ¼ cup red wine vinegar ¼ cup oil 3 sweet Peruvian red peppers aji panca, 30 g. 3 cups …
From eatperu.com
5/5 (1)
Servings 6
Cuisine Peruvian
Category Lunch, Main Course
  • Peel the onions and cut them into julienne strips. Place the onions in the bottom of the glass container where the pork cuts will be marinated.
  • On the cutting board, place the chili peppers and cut the stem with a sharp knife. Open the peppers crosswise, remove the seeds, the veins and finally cut the chilli finely. Place next to the onions.


ADOBO ROASTED PORK LOIN - THE GENETIC CHEF
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2015-05-28 Set a rack in the middle of the oven and set the oven to 425 degrees. Unwrap the pork loin and place fatty side up, on top of a foil lined roasting pan. I use the foil for easy cleanup. Roast for about 15 - 20 minutes per pound until the internal temperature from the center of the pork loin …
From thegeneticchef.com
Estimated Reading Time 6 mins
  • Tear off 2 pieces of plastic wrap that are longer than the length of your roast and place them on the counter, overlapping them by at least 4 inches.
  • Place the pork loin on top of the plastic wrap and season with my Adobo Seasoning. Don't be shy with seasoning, but season to your liking.
  • Wrap the pork loin with the wrap, folding in any seasoning. Wrap tightly. Place in fridge to marinate for a few hours up to overnight. If not marinating, rub plastic to adhere the seasoning to the meat and continue.
  • Remove from fridge 30 - 45 minutes before ready to cook to bring to room temperature. Set a rack in the middle of the oven and set the oven to 425 degrees. Unwrap the pork loin and place on top of a foil lined shallow roasting pan - (I use a baking sheet). The foil is for easy cleanup.


ADOBO-STYLE GRILLED PORK TENDERLOIN | KITCHEN CONFIDANTE
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2015-08-18 2 pork tenderloins about 1¼ pounds each 2 tablespoons canola oil only if preparing in oven Instructions Stir together garlic, cider vinegar, soy sauce, salt, …
From kitchenconfidante.com
  • Stir together garlic, cider vinegar, soy sauce, salt, pepper, and olive oil in a small bowl. Marinate the pork for at least 20 minutes, or, ideally, overnight. See notes.
  • Preheat the grill to medium-high heat. Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Let it rest about 5-10 minutes before slicing.


PORK ADOBO RECIPE - PANLASANG PINOY
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Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour. Heat the pot and put-in the marinated pork belly then cook for a few minutes. Pour remaining …
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  • Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour


GRILLED ADOBO PORK TENDERLOIN RECIPE - DON'T SWEAT …
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2018-07-25 Adobo Marinade Place all ingredients into blender or food processor and puree. Place tenderloins and adobo marinade in zip lock bag and coat evenly, removing as much air as possible. Refrigerate for 12-24 hours. OPTIONAL – Hold back a small amount of marinade before adding pork in a separate container to drizzle over pork …
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Estimated Reading Time 4 mins


INSTANT POT PORK ADOBO (FILIPINO STYLE WITH VIDEO ...
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PORK TENDERLOIN ADOBO - GLOBALLY INSPIRED RECIPES
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Prepare the adobo paste as per our recipe. Place the tenderloin in the crockpot and dump the entire adobo sauce over the tenderloin. Turn the meat to thoroughly coat. Add 1/2 cup of water to the pot and cover. Cook on Low for 5-6 hours. Make delicious adobo quesadillas by cooking chicken, pork, or shrimp with our adobo …
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MEXICAN PORK TENDERLOIN ADOBO - MOMMY'S HOME …
2018-04-17 Sprinkle pork with salt, black pepper, and oregano. Heat oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides. Stir in sauce; reduce heat to low. Simmer for …
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Category Main Course
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Total Time 1 hr
  • Place the 3 cups chicken stock, guajillo peppers, garlic, and onion in a medium saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer for 20 - 30 minutes. Remove from heat and let it cool for 5 minutes.


PORK IN ADOBO SAUCE RECIPE - JEFF KOEHLER | FOOD & WINE
2013-12-07 Instructions Checklist. Step 1. In a food processor, puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until …
From foodandwine.com
5/5 (3.9K)
Total Time 2 hrs 15 mins
Servings 8
  • In a food processor, puree the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar until smooth. Add the remaining 1 cup of vinegar; process until blended.
  • Heat 1/3 cup of the olive oil in a large enameled cast-iron casserole. Season the pork shoulder with salt and pepper and cook over moderately high heat, turning occasionally, until browned, about 13 minutes. Transfer the pork to a platter.
  • Add the remaining 2/3 cup of olive oil and heat until shimmering. Season the ribs with salt and pepper and add half of them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Add them to the pork and brown the remaining ribs. Do not pour off the oil.
  • Return all of the meat to the casserole and season with salt and pepper. Add the vinegar mixture and enough water to cover the meat and bring to a boil. Simmer over moderate heat until very tender, 45 to 50 minutes. Transfer to a plate and serve.


ADOBO MARINATED PORK TENDERLOIN RECIPE - GREAT EIGHT …
2021-04-11 Pulse until the peppers are finely chopped and the ingredients are combined. Cut the tenderloin (s) into 1-inch slices and lay in a baking dish with the slices next to each other. Spoon the …
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Estimated Reading Time 4 mins
  • Lay the chile peppers on a baking sheet and put into the oven to roast for about 20 minutes. Long enough for the peppers to start to char and soften.
  • Remove from the oven and let cool long enough so that you can handle them. Remove as much of the blistered pepper skin as you can. You should be able to peel it off with your fingers.


HOW TO COOK THE BEST PORK ADOBO THE FAVORITE …
2019-09-07 White Pork Adobo. This recipe is the mother of all Pork adobos. This is their favorite in the Visayas region. Technically, this is the original Pork adobo. Long ago, there was no soy sauce in the …
From eatlikepinoy.com
Estimated Reading Time 7 mins
  • In a bowl, combine soy sauce, vinegar, sugar, garlic, and pepper. Mix well and marinate pork belly for at least 1 hour.
  • Toss in bay leaves and onions. Cover the skillet and simmer for 40 minutes or until pork is tender already.TIP: You can add more water if the pork is not yet tender.


ADOBO PORK CHOPS - PANLASANG PINOY
Adobo Pork Chops is a simple pork adobo variation using one of the most favorite pork cuts: pork chops. This adobo pork chops recipe has a mild favor and is best eaten with — what else, but rice. As far as I am concerned, rice is still the best side dish for adobo …
From panlasangpinoy.com
Estimated Reading Time 3 mins
  • Once the oil is hot, pan fry the pork chops turning them over once each side turns light to medium brown (this will take around 3 to 5 minutes per side depending on the thickness of your pork chops).
  • Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the garlic turns light brown (2 to 3 minutes).


PORK CHOPS IN ADOBO SAUCE | MEXICAN PLEASE
2019-09-06 Add 1/2 cup adobo sauce to a bowl or pan and dredge the chops in the sauce, giving them a good layer of adobo paste. Heat up a dollop of oil in a saucepan over mediumish heat. Add 1/2 cup …
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Estimated Reading Time 9 mins
  • Start by brining the pork chops. Add 2 quarts of water to a mixing bowl or casserole dish along with 1/2 cup of Kosher or sea salt. Stir well to dissolve the salt. Add the pork chops, cover, and brine in the fridge for at least 30 minutes.
  • Wipe off any dusty crevasses on the chiles using a damp towel. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed.
  • I usually put the chile pieces in a 350F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds per side in place of the oven.
  • Add the chiles to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.


ADOBO-MARINATED PORK TENDERLOIN & GRILLED-PINEAPPLE …
Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch …
From myrecipes.com
  • Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
  • Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.


ADOBO PORK TENDERLOIN RECIPE | MYRECIPES
Finely chop chile. Combine chopped chile, 1 teaspoon sauce, and remaining ingredients in a small mixing bowl. Spread chile mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly roll fashion, starting with short side. Secure at 2-inch intervals with twine. Place pork …
From myrecipes.com
  • Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin.
  • Remove 1 chile and 1 teaspoon sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile. Combine chopped chile, 1 teaspoon sauce, and remaining ingredients in a small mixing bowl. Spread chile mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly roll fashion, starting with short side. Secure at 2-inch intervals with twine. Place pork on a baking sheet.
  • Bake at 375° for 30 minutes or until a meat thermometer registers 160°. Cover lightly with foil; let stand 5 minutes. Remove twine, and cut into 1/2-inch-thick slices.


PINEAPPLE PORK ADOBO RECIPE | BON APPéTIT
2021-03-15 Return pork to pot and stir in pineapple purée. Add vinegar, soy sauce, oyster sauce, peppercorns, bay leaves, and ¾ cup water and stir to combine. Bring to a simmer and cover pot. …
From bonappetit.com
  • Peel and core pineapple. Cut half of pineapple into bite-size pieces (about 1"); set aside. Chop remaining pineapple into small pieces and transfer to a small saucepan. Cook over low heat, stirring occasionally, until very soft and broken down and nearly all juice is evaporated, 15–18 minutes. Transfer to a blender and add ¼ cup water; purée until smooth.
  • Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Lightly season pork with salt and pepper. Working in 2 batches, cook pork until well browned on all sides, 5–8 minutes per batch. Transfer to a plate.
  • Reduce heat to medium-low and add onion and garlic to same pot. Cook, stirring often, until fragrant and softened, about 5 minutes. Return pork to pot and stir in pineapple purée. Add vinegar, soy sauce, oyster sauce, peppercorns, bay leaves, and ¾ cup water and stir to combine. Bring to a simmer and cover pot. Reduce heat so adobo is at a very gentle simmer and cook until pork is tender, 45–50 minutes.
  • Meanwhile, heat remaining 2 tsp. oil in a large skillet over medium-high. Cook reserved bite-size pineapple pieces, tossing occasionally, until golden brown all over, 5–8 minutes. Transfer to a plate.


PORK TENDERLOINS WITH HOMEMADE ADOBO SAUCE RECIPES
1 (2 pound) boneless pork loin roast Steps: Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated. Using paper towels, pat …
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PORK LOIN FILIPINO RECIPES
2015-08-18 · This Filipino pork tenderloin recipe can be either grilled or seared and roasted in the oven. If you’re familiar with my other pork tenderloin recipes, then … From kitchenconfidante.com. Stir together garlic, cider vinegar, soy sauce, salt, pepper, and olive oil in a small bowl. Marinate the pork for at least 20 minutes, or, ideally, overnight. See notes. Preheat the grill to ...
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BEST ROAST LOIN OF PORK RECIPE | PORK ADOBO, PORK LOIN ...
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