Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pernil-Style Pork Tenderloin

Scott Phillips

Servings: 4

Pernil is a brightly flavored roast pork dish from the Caribbean. This version uses quick-cooking tenderloin in place of the more traditional pork shoulder, but it has the same robust flavorings, including garlic, cumin, oregano, vinegar, and lime.

Ingredients

  • 3 large cloves garlic, coarsely chopped
  • 2 small shallots, coarsely chopped
  • 4 Tbs. extra-virgin olive oil
  • 1 Tbs. distilled white vinegar
  • 1 tsp. chili powder
  • 3/4 tsp. ground cumin
  • 3/4 tsp. dried oregano
  • 1/2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1 1-1/4-lb. pork tenderloin
  • 4 lime wedges

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 95
      Sodium (mg): 290
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 31

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Pulse for several seconds to make a paste.
  • Cut the tenderloin in half crosswise and then butterfly both halves by holding a knife parallel to the cutting board and cutting a lengthwise slit to within 1/2 inch of the other side of the tenderloin. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.
  • Heat a heavy-duty, ovenproof, 10-inch skillet over high heat until hot and add the remaining 1 Tbs. oil, swirling the pan to coat the bottom. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F, about 6 minutes more. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.

Reviews

Rate or Review

Reviews

  • Megann | 03/22/2017

    Delicious and easy!

  • KellyHL | 06/09/2015

    A quick, easy delicious weeknight meal.

  • shannonalexander | 05/30/2014

    This is one of our favorites, and we make it at least once a month.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks