Recipe: Adobo Pork Tenderloin

Adobo Pork Tenderloin One pan. 30 minutes. 5000 flavor. Think smoky, lightly sweet, and funky, but in the best way. Pairs best with a tangy chimichurri, some fried tomatoes, and a bottle of your favorite red.┬áPro-tip: this is even better as an air fryer pork tenderloin recipe (same temp, half the time)! Let’s make some outstanding adobo pork tenderloin!

Adobo Pork Tenderloin
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5 from 5 votes

Adobo Pork Tenderloin

Adobo Pork Tenderloin
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 Dinner
Author Jim


  • 2.5 pounds pork tenderloin that's probably two of them
  • 1 tablespoon Garlic Powder
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon ground coffee
  • 1/2 teaspoon turmeric (Optional but authentic)
  • salt
  • 1 tablespoon saute oil


  • Preheat your oven to 450 degrees. Place a cast iron skillet or dutch oven over medium heat (make sure its oven safe).
  • Trim the fat/connective tissue from your pork, if it has any. Salt the outside of the pork (should be about 1-2 teaspoons). Combine all other spices/herbs and rub on the pork.
  • Add oil to pan, and then pork. Brown for 4-5 minutes on the first side. Flip pork and roast in the oven until cooked to your desired doneness (I'm a medium dude, so I pull at 145-150 deg F), 15-20 minutes.
  • Let rest for 3-4 minutes, then slice and serve along with that chimichurri sauce.


Serving: 4people | Calories: 412kcal

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