Recipe for cooking havana pork tenderloin

Recipes from the Caribbean :: Caribbean Main Dish Meats

Posted by FootsieBear at recipegoldmine.com April 29, 2001

1 lb. pork tenderloin
1 Tbsp. olive oil
1 Tbsp. minced garlic
1 tsp. dried oregano
1 tsp. chili powder
3 limes or 1/2 c. lime juice
2 Tbsp. sugar
1/4 c. chopped cilantro
1 tsp. soy sauce
1 bunch spinach
4 oranges

Slice tenderloin into medallions 12-in. thick. Heat olive oil in large, heavy skillet over med.-high heat. Add meat, garlic, oregano and chili powder.

Flip meat over after it is well browned on first side, and allow to brown on the other, about 2 mins. per pound. Reduce heat to low.

In a small bowl, stir together juice of three limes, sugar, cilantro and soy sauce. Add to meat in skillet and stir well. Remove from heat.

On four plates, arrange spinach leaves. Peel the oranges and remove as much of the white pulp as possible.

Slice oranges crosswise and arrange on top of the spinach. Spoon meat on top of greens and oranges. Drizzle remaining pan juices over all.

Serves 4