INGREDIENTS:
250 g pork tenderloin filet
Oregano
Salt
Pepper
Oil
Small can of Pineapple cubes
1 jar of Conchita’s Adobo
METHOD:
Season pork tenderloin with salt, pepper and oregano.
Sear meat on all sides in hot pan with a tablespoon of oil.
Place meat in ovenproof pan and pour over jar of Adobo and pineapple.
Cover with foil and bake in 200 C for 25 – 30 minutes.
When cooked, slice and serve with juices and pineapple.
Accompany with rice, in a sandwich or wrap.