This Adobo Marinated Pork Tenderloin is a great main dish that marinates for several hours in a flavorful wet paste. Once baked it’s a delicious main course!
Joel is a huge fan of pork tenderloins. They are lean and the perfect main course after a long day especially because they cook quickly. Often we will lightly season a tenderloin, grill it, make a salad and, voilà, dinner is served. Every once in awhile I like to change it up and add a different seasoning or sauce (and I don’t mean Heinz 57 or A1 Steak Sauce 😀). Recently, I remembered that I made Adobo Marinated Pork Tenderloin for Cinco de Mayo one year, and I decided to give it a try again. This recipe can be made ahead to give the pork time to marinate. Easy to prepare! Refrigerate the marinating tenderloin for several hours or overnight, pop it in the oven, and within 45 minutes your main course is ready.
Although many times you will find a recipe for a dry adobo rub. This recipe is more of a wet rub paste or marinade. Originally adobo was made of salt, olives, vinegar or wine and spices and used as a preservative for meat before we had refrigeration. Of course now it is used as a seasoning for meat, vegetables, sauces, stews, beans, soups…
You can follow this recipe as is or open your spice cabinet and use what you have. If you don’t have Spanish paprika use chili powder or another paprika, add mustard seeds, or ground cumin instead of cumin seeds. Maybe add some thyme or use garlic powder instead of fresh garlic. It’s a marinade so play with the flavors and have some fun!