Braised pork tenderloin simmered in a sweet and spicy pepper sofrito then fried till crispy golden brown.
WHAT’S GOING ON HERE:
Pork Tenderloin: Pork tenderloin is a wonderful cut it’s lean and doesn’t take too long to cook. Alternatively, you can easily use a pork shoulder for this recipe just remove the bone, cube the meat, and add a couple of minutes to the cooking time.
Sofrito: My sofrito for this dish is a little different, it’s blended smooth. My sofrito consists of celery, onions, garlic, and peppers. the pork simmering in the juice of fresh vegetables is the ultimate flavor bomb. don’t worry if your sofrito seems thick coming from the blender once cooking the water released will loosen it up.
Pico: Fresh Pico de Gallo is always great to have on hand it’s easy additional freshness that really livens up the pork when served.
TIPS & TRICKS FOR THE BEST CRISPY FRIED PORK
don’t over-simmer: pork tenderloin is already tender. were just cooking the meat to cook it. overcooking pork tenderloin can result in a mashed finer texture which can be hard to crisp later on.
limit Stirs: limiting your stirs will keep the pork from breaking down, once cooked the pork is extremely tender. move the pork enough that it’s not sitting on the bottom of the pan. but not too much you break up the nice bits. once you are ready to sear have the pan screaming hot.
throw it all in: once the vegetables are blended throw that and the pork straight into the pot. there is no need to heat or sear anything before simmering.
let it cool: letting the pork cool before frying helps it stay together once fried. it also helps create a nice sear on the pork when added to the cast iron.
SIMILAR INGREDIENTS TO:
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