Adobo Pork with Chimichurri Sauce

Adobo is a blend of spices that are commonly found in Mexico and the Caribbean. It’s typically served with chicken, but here it seasons a juicy pork tenderloin. A spicy cilantro chimichurri sauce adds even more flavor.

Serves: 6Hands-on: 15 minutesTotal: 2 hours 5 minutesDifficulty: Medium

Serves: 6


  • 5 Tbsp. plus 1 tsp. salt, divided
  • 5 Tbsp. minced garlic
  • 4 Tbsp. dried oregano
  • 2 Tbsp. dried turmeric
  • 2 Tbsp. onion powder
  • 1 tsp. cracked black pepper
  • 1 large pork tenderloin
  • 1 Tbsp. saffron oil
  • cooking spray
  • 2 cups fresh cilantro
  • 4 cloves garlic
  • 2 Tbsp. minced onion
  • 1⁄2 cup extra-virgin olive oil
  • 2 Tbsp. Mexican oregano
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. lime juice
  • 1 tsp. ground black pepper


  • In a small bowl, mix 5 tablespoons salt, minced garlic, oregano, turmeric, onion powder, and cracked black pepper.
  • Coat the pork with saffron oil. Rub seasoning mix into the pork. Cover, refrigerate, and marinate for about 1 hour.
  • Preheat oven to 450°F. Grease a 9-by-13-inch baking dish with gluten-free nonstick cooking spray and place the pork in the dish.
  • Bake pork for about 35 minutes, or until the internal temperature is 145°F. Let rest for at least 15 minutes.
  • Pulse cilantro, garlic cloves, onion, olive oil, Mexican oregano, vinegar, lime juice, 1 teaspoon salt, and ground pepper in a blender or food processor. Pulse until mixture is slightly puréed.
  • Serve the tenderloin with chimichurri sauce.