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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Outstanding! I am accustomed to pernil and Caribbean flavors and can say that this recipe takes pork tenderloin to another level. Everybody loved it. I wonder whether in a hurry you could skip the butterflying and tying and simply spread the paste all over.
Awesome flavor! I didn’t have white vinegar, so I substituted with Rice vinegar. Cooking time in the oven took a lot longer than written. About 25 min total. Maybe I didn’t sear it long enough?
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