Tuesday June 25th 2019

Pork in Escabeche Sauce

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Rating: 3.0/5 (5 votes cast)

Recipe: Pork in Escabeche Sauce

Summary: Escabeche, a blend of spices and garlic, gives roasted pork tenderloin a wonderful flavor.


  • Escabeche Paste (recipe follows)
  • 2 pork tenderloins (about 12 oz. each), trimmed of fat and silvery membrane.
  • About 4 large oranges (about 3 lbs. total), peeled (if desired) and sliced crosswise

  • —–
  • Escabeche Paste:
  • Mix 4 cloves garlic, minced or pressed
  • 1 tablespoon each orange juice and white wine vinegar
  • 1 teaspoon dry oregano
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon each ground all-spice, ground cloves, ground cumin, and ground coriander
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper (cayenne)


  1. Prepare Escabeche Paste; spread evenly over pork tenderloins. (At this point, you may cover and refrigerate until next day.)
  2. Place tenderloins, side by side, on a rack in a 9 by 13-inch baking pan.
  3. Roast in a 450° oven until a meat thermometer inserted in thickest part of meat registers 155°F (20 to 30 minute).
  4. After 15 minutes, check temperature every 5 to 10 minutes.
  5. When meat is done, cover it loosely and let stand for 10 minutes.
  6. To serve, thinly slice meat across the grain; transfer to a platter.
  7. Surround meat with orange slices.

Quick notes

Per Serving 203 calories (13% calories from fat), 26 g protein, 28 g carbohydrates, 3 g total fat (1 g saturated fat), 74 mg cholesterol, 60 mg sodium.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican


Pork in Escabeche Sauce, 3.0 out of 5 based on 5 ratings
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