Filete De Cerdo (Pork Tenderloin Caribbean)

Filete De Cerdo (Pork Tenderloin Caribbean)

Courtesy of National Pork Board 8 Servings • 30 Min. Cook Time
2 pork tenderloins, about 1 lb. each
1 tsp. salt
1/2 tsp. black pepper, freshly ground
2 Tbsp. oil
1 small onion, minced
3 cloves garlic, minced
2 Tbsp. tomato paste
1 c. chicken broth
1/2 c. dry white wine
1/2 c. pimento stuffed green olives, sliced
1/2 c. golden raisins
1/4 c. capers, well drained


1. Preheat oven to 425°F. Sprinkle tenderloins with salt and pepper. In a deep oven-proof skillet, heat the oil and sauté the onion until translucent. Add tenderloins and brown on all sides. Stir together remaining ingredients in a small mixing bowl and add to skillet. Cover with oven-proof lid or foil and place in oven.

2. Cook pork for 20 minutes or until the internal temperature as measured with a meat thermometer is 145°F. Remove from the oven, allow to rest 10 minutes before carving. Spoon sauce over tenderloin slices.

* Impress company with this tenderloin. Serve with Jasmine rice and fried plantain slices.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:


Calories: 219; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 65mg; Total Carbs: 11g; Protein: 24g; Sodium: 814mg;