Mi Geraldo’s pork tenderloin

This is a simple, slow-cooked, family recipe that can be prepared by anyone.
Mi Geraldo’s pork tenderloin
You can serve this particular pork tenderloin recipe with a multitude of sides.
Foto: Photo by tvol via CCL

No matter how you make it, there’s nothing like pork tenderloin. You can do so much with it. The possibilities are almost endless. In my family, my husband Geraldo is usually in charge of it, and seldom will he share the responsibility of making it with anyone else — including me.

I’m okay with that, because quite frankly his turns out better than mine. This recipe was handed down to him by his family, and it never disappoints. This is a simple, slow-cooked, family recipe that can be prepared by anyone, and it’s best if left to marinate overnight.

Ingredients

  • 2 tbsp of crushed red pepper
  • 1 tbsp of salt
  • 1 tsp of cayenne pepper
  • 1 tsp of paprika
  • 1 tsp of cumin
  • 1 tbsp of black pepper
  • 1/4 cup of white vinegar
  • 1/2 cup of water
  • 1/4 cup of olive oil
  • 1 – 1-1/2 lbs pork tenderloin

A note worth mentioning: You can mince one small clove of garlic up and add it to the marinade, if you’d like, but be careful, as it can easily overwhelm the other ingredients involved. It’s best to use a small amount, if you’re going to, for a subtler taste that doesn’t overpower and lets the other flavors shine through.

Preparation:

First off, mix all of your marinade ingredients together thoroughly in a bowl. Take your 1 lb or larger pork tenderloin and place it in a roasting pan and pour entire contents of bowl with marinade over it, then cover and place roasting pan in the fridge for 8 hours minimum. This can easily be left overnight if you prefer to make it a day in advance.

Cooking

Once you’re ready to begin cooking, place covered pan with the pork tenderloin in a preheated oven with the temperature set at 220°. Using a meat thermometer, allow it to cook until the center of the pork loin reaches 185°, approximately 2 hours for a 1 lb tenderloin. Remove from oven and let stand an additional 10 minutes before slicing.

Sides and garnishes

You can serve this particular pork tenderloin recipe with a multitude of sides, but in our house we usually serve it with Spanish rice, refried beans, and flour or corn tortillas and then dress the plate with cilantro and a lemon, lime, or orange wedge. Another great side that goes well with this is a salad. A favorite of ours is an avocado and lime shrimp salad that’s super easy to make and takes only minutes to prepare from start to finish.