Bistec de Cerdo Encebollado (Cuban Pork Tenderloin)
Pork steak is Cuba’s answer to the American beef steak. Unlike the United States or Canada, where steak is usually associated with beef, Cubans primarily use pork for their steak dishes.
Bistec de Cerdo Encebollado is a traditional Cuban dish enjoyed for Christmas, New Year celebrations and other special occasions. Try this easy and heart-warming meal and enjoy the lovely Cuban flavors!
Bistec de Cerdo Encebollado (Cuban Pork Tenderloin)
Ingredients
Marinade
- 1 garlic head
- 1 cup sour orange juice (replace with 2 parts orange juice, 1 part lime juice and 1 part lemon juice)
- pepper
- 1 tablespoon parsley
- salt
Pork Tenderloin
- 1 kg pork fillet cut into 6-8 ounces each
- cooking oil
- 1 large onion
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
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Related: Pepper-Crusted Pork Tenderloin with Roasted Vegetables
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