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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.