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.
Hands-on: 15 minutesTotal: 2 hours 5 minutes
- 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
- ½ 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" × 13" 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.