Go Back
+ servings

Pork Tenderloin Adobo with Apples

This Pork Tenderloin Adobo with Apples is a scrumptious take on the original Filipino adobo. After simmering the succulent pork in the tangy vinegar-garlic sauce, I added slices of apples to the stew. The sweet-tart combination of this dish is sure to be a crowd-pleaser. This is an Asian in America recipe by Elizabeth Ann Quirino
Prep Time1 day
Cook Time1 hour 20 minutes
Total Time1 day 1 hour 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Pork Tenderloin Adobo with Apples
Servings: 4 people
Author: Elizabeth Q

Ingredients

  • 2 pounds whole pork tenderloin boneless
  • 2 Tablespoons vegetable oil
  • 1/4 cup soy sauce
  • 1/2 cup Heinz cider vinegar
  • 2 cups organic chicken or beef broth
  • 6 cloves garlic, minced
  • 2 pieces bay leaves
  • 1 Tablespoon whole black pepper corns
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 whole large apple, (Fuji or Delicious variety) peeled, cored, seeded, sliced in 1/8-inch wedges
  • for serving: steamed rice

Instructions

  • 1. Marinate the whole piece of pork tenderloin overnight with the following: vinegar, soy sauce, peppercorns, garlic, bay leaves, salt and pepper. Keep refrigerated till ready to use.
  • 2. The next day, over medium high heat in a large stockpot, add vegetable oil and pan-sear the pork tenderloin till all sides are brown. This should only take about 5 minutes.
  • 3. Then add the broth, marinades and the rest of the ingredients, except the rice. Let the liquid boil, then lower the heat to a slow simmer. Continue simmering pork adobo for one hour over a low fire or till fork tender and cooked thoroughly.
  • 4. At the last 15 minutes of cooking, while the pork tenderloin is simmering, add the apple slices. Cook the apple slices together with the adobo. The pork tenderloin adobo should be soft and tender when pierced.
  • 6. Serve with steamed jasmine rice.
  • COOK’S COMMENTS: Filipino adobo is cooked in different ways. You can also use different types of meats. I chose to use a whole pork tenderloin because it is leaner than other pork cuts.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]