Cuban Pork Tenderloin

This is a very simple way to use our Cuban Adobo, which is a great all-purpose blend featuring a lot of citrus peel, herbs and garlic. It's great with any meat, but it is especially perfect with pork, and this quick dish showcases it with a minimum of fuss. Serve it with rice or potatoes and any other vegetable or side you feel like cooking.

Ingredients:

1 whole pork tenderloin (any size - most are around 1lb)
3 Tbsp olive oil, divided
⅔ cup fresh orange juice
⅓ cup fresh lime juice
2 cloves garlic, minced
2 Tbsp fresh cilantro, chopped (more for garnish)
2 Tbsp Silk Road Cuban Adobo

Instructions:

1. Remove any excess fat and membranes from your tenderloin. In a measuring cup, combine 2 tbsp olive oil, orange juice, lime juice, garlic, cilantro, and Cuban Adobo and whisk with a fork. Pour half the marinade into a zip-top bag with the pork; massage it around and then marinate in the fridge anywhere from 30 minutes to a day. Reserve the other half of the marinade for the sauce.
2. Preheat the oven to 400°F. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat. Sear the marinated pork on all sides until evenly browned.
3. Transfer the skillet to the oven and roast until pork reaches an internal temperature of 145°F (roughly 30 minutes). Allow the pork to rest on a cutting board tented with foil for about 5 minutes.
4. Simmer the reserved marinade along with any pan drippings until it is slightly thickened, then pour it into something you can serve it out of.
5. Slice the pork into ½-inch pieces on a slight diagonal, arrange on a platter and serve with sauce.