Bistec de Cerdo Encebollado (Cuban Pork Tenderloin)
User Reviews
4.9
249 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Cuban
Bistec de Cerdo Encebollado (Cuban Pork Tenderloin)
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Bistec de Cerdo Encebollado, a classic Cuban delicacy, features a succulent, marinated pork tenderloin (fillet) topped with onion rings.
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Ingredients
Marinade
- 1 garlic head
- 1 cup Sour orange juice (replace with 2 parts orange juice, 1 part lime juice and 1 part lemon juice)
- pepper
- 1 tablespoon parsley
- salt
Pork Tenderloin
- 1 kg pork fillet cut into 6-8 ounces each
- cooking oil
- 1 large onion
Instructions
- Place the meat on a cutting board and slice it along the fiber. Tenderize lightly with a meat tenderizer in order to get softer and juicer steaks after cooking.
- Prepare a marinade in a bowl from the sour orange juice, crushed garlic, crushed pepper and chopped parsley and add the sliced meat to it, making sure it's well-coated in the marinade. Cover the bowl with cling film and place in the fridge for 2-3 hours.
- Next, take the steaks and drain them of the marinade (reserve the marinade for later). Heat a couple of tablespoons of cooking oil in a skillet and add the steaks. They should start to sizzle immediately. Cook them for about 45 seconds on each side to seal the juices and add a dash of salt when they're just about done.
- When all the steaks have been seared, add them all together in the same pan and pour the reserved marinade on top. Cook for another 5-10 minutes and check the meat is cooked throughout.
- Finally, remove from the heat, add chopped onion rings and stir them through. Cover the pan and allow to stand for a couple of minutes.
- Serve this delicious dish hot with a side of rice, beans or salad.
Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
249 reviews
Excellent
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