Pork Tenderloin Adobo
with Banana Ketchup, Potatoes and Jalapeño Pepper
Donita Rose

                                                             

Ingredients

• 2 lbs Pork Tenderloin (dried with paper towel and seasoned with salt and pepper)
• 4 heads of garlic (thinly sliced, not minced)
• White onion (sliced in rounds)
• Red onion (sliced in rounds)
• Potatoes (mojo style cut round slices, paper dried)
• 5 tbsp olive oil plus 1 tbsp (for searing the pork)
• 4 tbsp Tamari or Soy Sauce
• 4 tbsp Banana Ketchup
• 3-4 Bay Leaves
• Cilantro leaves
• Spring Onions ( cut into long strips and placed in cold or iced water to curl)
• Pickled Jalapeños (keep 2tbsp of pickling juice for the sauce)
• Salt and Pepper to taste

Procedure

1. In a large pan over high heat, drizzle 1 tbsp oil and sear each side of the pork, about 2-3 min per side. Transfer onto a cutting board and let rest for 8-10 min. 
2. In the same pan, add the remaining oil then bring to a medium roil before adding the potato slices, a few at a time until crunchy on the outside and fully cooked but not browned. Do not crowd your potatoes to ensure crunchy exterior. Drain and set aside onto a paper towel lined plate before adding another small batch of potato slices until all are cooked.
3. In the same pan, sauté the sliced garlic over low heat until cooked but not browed, around 20-30 seconds. Drain garlic and set aside. Add the onions to the pan and cook until translucent but still al dente. Drain onions and set aside for plating. 
4. Add bay leaves, banana ketchup, tamari, and pickling juice to the pan with the remaining oil. Mix and let it reduce to a thick consistency.
5. Return the potatoes, sliced pork, garlic, and onions to the sauce and add the jalapeños last. Season with salt and pepper to taste.
6. Remove bay leaves then transfer onto a serving dish and top with spring onion and cilantro.
7. ​Best served with steaming hot rice or adlai (also known as Job’s Tears)
8. ​Enjoy!