Bistec de Cerdo Encebollado (Cuban Pork Tenderloin)

• 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!