Bistec de Cerdo Encebollado (Cuban Pork Tenderloin)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 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)
Description
This Cuban recipe starts by slicing and tenderizing pork tenderloin steaks, which are then coated in a marinade combining crushed garlic, sour orange juice or a citrus mix, black pepper, parsley, and salt. After marinating refrigerated for 2-3 hours, the steaks are drained and seared briefly in hot cooking oil to develop a crust. Salt is added near the end of searing to season the meat further. The steaks are returned to the pan together with the reserved marinade and cooked for 5-10 minutes to ensure thorough cooking and sauce infusion. Finally, sliced onion rings are stirred in and cooked until tender, completing the dish.
The dish balances rich pork flavor with the freshness and acidity from the citrus marinade and the mild sweetness of sautéed onions. It works well as a main dish served alongside rice or beans. The layering of citrus and garlic gives the meat a bright but savory profile, typical of Cuban home cooking styles.
Ingredients
Marinade
- 1 garlic bulb
- 1 cup orange juice replace with 2 parts orange juice, 1 part lime juice and 1 part lemon juice, sour
- black pepper
- 1 tablespoon parsley
- salt
Pork Tenderloin
- 1 kg pork fillet cut into 6-8 ounces each
- neutral cooking oil generic cooking oil
- 1 onion large
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
User Reviews
Overall Rating
4.9
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