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Go Big

Go Big

Who doesn’t want a lovingly seasoned and slow cooked pernil?  Crickets.  But what about when you barely have 30 minutes, let alone 30 hours.  Getting big flavor in a small amount of time requires a bold approach and a few tricks.

First, choose wisely.  What pork tenderloin lacks in size it makes up for in tenderness and flavor.  It’s a forgiving cut that won’t readily dry out if treated well.  Get two if feeding more than two people. 

Second, season early and often.  Season first—before you even preheat the oven—as the longer the tenderloin sits seasoned at room temperature the deeper the flavor.  20 minutes is fine, 30 better. 

Thirdly, brown like you mean it.  You’re looking for a deep mahogany crust, but not burned.  Use plenty of extra virgin olive oil, and adjust the heat as you go.  Finish in a hot oven. 

Lastly, don’t overthink the sides.  Puerto Rican Rice and Gandules is an ideal partner, marrying the tenderloin’s juices and the Sofrito Spice to it’s own cilantro-laced fresh sofrito base.

Sofrito Spiced Pork Tenderloin


1-2 pork tenderloins

MÁGICO Panamanian Sofrito Spice

Radishes, limes

FILLO'S Puerto Rican Rice and Gandules

Generously rub tenderloin(s) with MÁGICO.  Heat a few swirls of olive oil in a heavy skillet until shimmering but not smoking.  Brown the tederloin(s) on all sides and put into a 350 degree oven for 12 minutes or until cooked through.  While the tenderloin(s) rest, heat two pouches of FILLO'S Puerto Rican Rice and Gandules and put on a platter.  Slice the tenderloin(s) and add to the platter.  Garnish with shaved radish and lime juice and zest.