Puerto Rican Pork Tenderloin

Here’s another recipe that we make fairly regularly.  This is also one of my mother-in-law’s recipes.  I’ve made it on the stove top and in the crock pot when I’m in a time crunch, but I prefer to make it on the stove. This makes 4-5 servings.

One pack of pork tenderloin (approx 2 lbs) remove silver skin and cut into 3 inch pieces.
5 strips of bacon – diced
3T olive oil
1 large or 2 small onions – diced
1 jar of red pimentos – diced
1 square of concentrated ham stock (Caldo de Jamon)
1t Adobe seasoning
1 packet of Accent flavoring
2 or 3 dashes of Worcestershire sauce
Cilantro for garnish

Heat oil in a deep pan and cook bacon until crispy, then remove bacon from the pan.

Add the pork tenderloin pieces and sear on all sides – remove pork from pan.

Add the bacon, onions, pimentos, ham stock, Accent, Worcestershire, Adobe seasoning and cook until the onions are tender. (5 minutes)

Add the pork back to the pan and add enough water to cover the meat halfway.  Let the mixture come to a boil.

Cover and simmer on low heat for 45 minutes to an hour. (I will add water periodically because I like to have a decent amount of sauce left over)

Serve with white rice, arroz con gandules, egg noodles or mashed potatoes.

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1 Response to Puerto Rican Pork Tenderloin

  1. Bill Revis says:

    That looks wonderful! I am a firm believer that bacon makes EVERYTHING better.

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