Prep 15 mins
Cook 20 mins
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
- 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)
- 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.
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.
I really loved this. The flavour was great and the meat was tender. It's not what i think of when i think of "escabeche" (which I've eaten in Mexico a few times, different meats but always cooked/served in plenty of thin flavourful sauce)... but it's equally delicious. I used a meat thermometer to ensure the meat reached 155 (probably closer to 160). The meat was still a little pinkish and very juicy, which was a bit alarming (I've grown up on overcooked pork and am not used to seeing it served medium-rare). But wow, what goodness! I might cook it a little longer next time, to make sure the pink colour is gone, just because that's what i'm used to. The seasoning rub i made exactly per the recipe, and will say again, it is really delicious.