Pork Tenderloin Salpicao
Pork Tenderloin Salpicao is a very tasty pork dish that works best when you marry it with warm rice. This dish might look like pork adobo at first glance, but the taste is totally different. Soy sauce and vinegar are not used to cook this dish. Instead, I utilized oyster sauce and Worcestershire sauce. Butter…
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Pork Tenderloin Salpicao is a very tasty pork dish that works best when you marry it with warm rice. This dish might look like pork adobo at first glance, but the taste is totally different. Soy sauce and vinegar are not used to cook this dish. Instead, I utilized oyster sauce and Worcestershire sauce. Butter is also added towards the end.
One of our avide readers, @Tikador, requested this dish. This recipe is for you, sir.
When cooking pork tenderloin salpicao, make sure to use the tenderest part of the pork: the tenderloin. The reason behind it is simple. This dish takes only a few minutes to cook. Pork tenderloin is already tender to begin with. It does not need to be cooked for a longer amount of time. If you will use other cuts of pork (say liempo, kasim, or pigue), these will not be tender (the way we want it to be) once we are finished cooking. We do not want to end up with a dish that is hard to chew.
This is the reason why I suggest using sirloin or beef tenderloin in its beef counterpart: beef salpicao.
It is recommended to use as much garlic as you want. I love to eat toasted garlic along with dishes such as salpicao and arroz caldo. It enhances the taste of the dish and makes it more appetizing, in my opinion. You might need to brush your teeth twice though afterwards, but it is all worth it.
It is winter time in my part of the world right now. That means all the windows are closed. Imagine trying to cook garlic in this situation. It is tough, but still manageable because of the overhead exhaust fan in the kitchen. I will be smelling like food all winter long if it weren’t for it. There are also times when I needed to let the windows stay open for while. This is when I am frying fish.
The last ingredient that I added was a couple tablespoons of butter. To me, it is an important ingredient because it makes the dish taste rich and flavorful. The Filipino term to describe it is “Linamnam”. The adjective “malinamnam” can be used to describe this dish in one word.
Try this delicious and very tasty Pork Tenderloin Salpicao recipe. Let me know what you think by writing a comment below.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pork Tenderloin Salpicao
- 1 lb. pork tenderloin
- 5 to 7 cloves garlic crushed
- ¼ cup extra virgin olive oil
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 5 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- Slice the pork tenderloin into cubes. Set aside.
- Combine olive oil, salt, and ground black pepper. Stir and then add the crushed garlic. Mix well.
- Put the cubed pork in a bowl and pour the olive oil mixture, but strain the garlic using a fork or spoon (we will cook the garlic separately). Fold the pork and make sure that all are coated with olive oil. Let it stay for 20 to 30 minutes. This will let the pork absorb the oil along with the flavors infused in it.
- Heat a pan. Once hot, add the garlic with the remaining oil. Cook until it turns brown. You may add up to 1 teaspoon of oil if needed (do this only if you think that more oil is needed to cook the garlic). Transfer the browned garlic in a bowl.
- Continue to heat the pan with the remaining oil. Add the oil-marinated pork (including the oil). Stir-fry (in high heat) until the pork turns brown.
- Add half of the browned garlic. Stir. Add the Worcestershire sauce and oyster sauce. Continue to cook in high heat until the sauce completely evaporates.
- Add the butter. Continue to cook until it melts.
- Transfer to a serving plate. Top with remaining garlic.
- Serve. Share and enjoy!
Watch the Video on How to Cook Pork Tenderloin Salpicao
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