Pernil-Style Pork Tenderloin

Serves 4

by Arlene Jacobs
from Fine Cooking
Issue 121
Last Edit Date: 12/27/2012 10:35:21 AM

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.

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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

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.

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

Photo: Scott Phillips

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by IleneBJ, 5/21/2013This was a fast and absolutely outstanding recipe. Deeply spicey without being overwhelming. The sauce in the pan was delicious over rice; I'll make more paste next time since it is so good.

by localempa, 3/25/2013Fantastic!

by Stasia, 2/25/2013Tasty recipe, great flavors, maybe 4 or 4 1/2 stars, but it was so quick and easy and pleased everyone so I'm going for 5 stars. Even my picky kids and my spice-phobic husband loved it. Had a large, 1-1/2+ pound tenderloin which took slightly longer to cook, but the recipe as is provided plenty of the seasoning paste. Will definitely make again.

by Amy, 2/25/2013We loved it.

by user-1038821, 2/25/2013Quick and easy with excellent flavour. A little longer roasting time in my gas oven. Would definitely serve as a company dish.

by cantcook, 2/21/2013The flavor is sooo good!!

by Gracie414, 2/21/2013Amazing!

by schnitzel, 2/12/2013Very good!

by winstonk, 2/7/2013Wow, this was packed with flavor and will make it again only with even more of paste as it was so good.