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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 next time you serve it to the family. This is an Asian in America recipe. Serves 4.


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


  • 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.
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