Mexican marinated pork tenderloin from Jamie Magazine, January 2015 (#55) (page 56)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork needs to marinate for 4 hours or overnight.

  • FJT on October 02, 2015

    The marinade is absolutely delicious which is just as well as it had to be cooked, blitzed and cooled before the meat went in which was more work than I really wanted to do (I'm used to much simpler marinades!). The pork was succulent and tasty but took a lot longer than the time stated in the recipe to cook and my oven is usually fairly accurate. I tested the pork after the stated time using an instant read thermometer and it was only 32C in the centre!! I regret turning the oven down as the recipe recommends and I had to cook it for at least twice as long as the recipe says. That aside, the results were great and I will make it again.

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