Adobo-Marinated Pork Tenderloin

Adobo-Marinated Pork Tenderloin

Adobo-Marinated Pork Tenderloin Recipe
Prep time
Cook time
Total time
Serves: 8
  • 6 cloves organic garlic, crushed
  • ¼ c. fresh cilantro, coarsely chopped
  • 2 tsp. dried oregano
  • 2 tbsp. organic green onions
  • 1 ½ tsp. Celtic sea salt
  • 1 ½ tsp. organic extra virgin olive oil
  • 1 c. fresh organic lime juice (about 8 limes)
  • 2 tsp. black pepper
  • 2 tsp. ground cumin
  • 32 oz. pasture-raised pork tenderloin
  1. Combine lime juice, black pepper, oregano, cumin, sea salt and garlic in a 2-quart baking dish.
  2. Trim fat from pork.
  3. Place pork in dish, turning to coat; cover and marinate in refrigerator 20 minutes or up to 1 hour, turning pork occasionally.
  4. Remove pork from dish. Discard marinade. Brush pork with oil.
  5. Cook pork. GRILL METHOD: Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink).FLAVORWAVE METHOD: Place pork on bottom rack. Cook at 350 F for 20-25 minutes or until thermometer registers 160° (slightly pink).
  6. Let rest 5 minutes; cut into ¼-inch-thick slices.
  7. Sprinkle with cilantro and green onions and serve.

Nutrient Information Per Batch

1267.81 kcal Calories, 226 mg Calcium, 33.68 g Carbohydrate, 582.4 mg Cholesterol, 40.7 g Total Fat, 4.53 g Fiber, 14.57 mg Iron, 299.76 mg Magnesium 4113.75 mg Potassium, 189.05 g Protein,274.9 mcg Selenium, 3974.03 mg Sodium, 4.99 g Sugars, 17.63 mg Zinc, 11.81g Saturated fat, 0.32 trans Fat, 18.29 g Monounsaturated fats, 6.22 g Polyunsaturated fats, 1295.85 IU Vitamin A, 7.24 mg Vitamin B6, 4.66 mcg Vitamin B12, 19.79 mg Vitamin C, 0 IU Vitamin D, 3.75 Vitamin E, 69.85 mcg Vitamin K, 36.72 mcg Folate,8.95 mg Vitamin B1(Thiamin),60.15 mg Vitamin B3(Niacin),3.14 mg Vitamin B2(Riboflavin), 0.24 mcg Lycopene, 264.94 mcg Lutein and Zeaxanthin, 0.3 g ALA, 0 g EPA, 0 gDHA,2279.66 mg Phosphorous, 0.98 mg Manganese, 1.44 mcg Alpha carotene, 832.38 mcg Beta carotene, 11.2 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Nightshade
  • No Legumes
  • No Corn
  • No Yeast

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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