Recipe by Bergy
Another do ahead or roast right away! Wonderful flavor from the blend of spices.Try serving this dish with Salsa, jicama salad(recipe in recipezaar) rice or refried beans and Tortillas
Top Review by FlemishMinx
I prepared the entire amount of "rub" for just one tenderloin (using 1/2 tsp cayenne 'cuz we like spicy), and this gave it a very nicely seasoned crust. It is a flavorful roast, but in my opinion despite the fact that I only cooked it to 150°, I found it somewhat dry. My husband, however, gave highest marks and requested that I prepare it again soon. He liked the way the spicy flavor built up in your mouth the more we ate it.
- 2 pork tenderloin, trimmed of fat and the membrane removed (About 12 oz each)
- 4 oranges, peeled and sliced crossways
- 4 cloves garlic, pressed
- 1 tablespoon fresh orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon dry oregano
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon black pepper
- 1 dash cayenne (or as much as you like)
Directions See How It's Made
- Make the Escabeche Sauce by mixing the all the ingredients.
- Spread evenly over the pork Tenderloins.
- (at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do).
- Place Tenderloins on a rack in a 9x 13 pan (or BBQ them).
- Roast in a 450F degrees oven.
- Internal temperature should read 155f, Check after 15 minutes and then every 5 minutes.
- Do not over cook or it will be dry.
- Slice thinly across the grain, arrange on a platter and place orange sliced all around the meat.