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. Pro-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
- 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)
- 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.