Jalisco Pork - Carne Adobado
Created by Sue on March 3, 2013
- Servings: 3-4
- Prep Time: 75m
- Cook Time: 10m
- Recipe #8439
Ingredients
- 1 lb pork tenderloin, trimmed
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1 tablespoon red wine vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 -4 lime wedges
- Tortilla (corn or flour; optional)
- Salsa (optional)
- Guacamole (optional)
- Sliced fresh jalapeno (or other hot chile; optional)
How to Make
-
Step 1: Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
-
Step 2: Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
-
Step 3: Rest meat for at least one hour, refrigerated.
-
Step 4: Cut pork into 3-4 serving pieces.
-
Step 5: Pan-fry meat in the oil on both sides or cook on the grill, until cooked to your liking.
-
Step 6: Drain meat and season with additional salt (if desired) and lime.
-
Step 7: Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).
Nutritional Facts
- Serving Size: 1 (650.9 g)
- Calories 451.7
- Total Fat - 12.8 g
- Saturated Fat - 2.8 g
- Cholesterol - 68.7 mg
- Sodium - 690.8 mg
- Total Carbohydrate - 58.5 g
- Dietary Fiber - 1 g
- Sugars - 49 g
- Protein - 28 g
- Calcium - 36.8 mg
- Iron - 2.9 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg