Pork Tenderloin Salpicao
This is a recipe for Pork Tenderloin Salpicao.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 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!