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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