WessB-Puerco Adobo

Big Murth

Wess,
Glad you got good results using the fresh jalapenos. You may want to try the jalapenos in the jar, as they're packed in vinegar...which may impart a slightly different taste (although you added vinegar per the recipe)---anyway, just a thought! Big Murth

WessB

Big Murth,
This came out EXCELLENT...for anyone who hasnt tried this..go for it..the smell of the marinade was awesome, very flavorful but not spicy smelling..the meat came out very flavorful but also greatly spicy, my variation as BigMurth mentioned..was that I didnt have jarred jalapeno`s so I used 6 fresh ones and about a 1/4 - 1/2 cup of water..the rest was as he prescribed, only I cut everything in half as I was doing a 1# tenderloin. This will definately be on our frequently done list...Thanks BigMurth[p]Wess

ChefRD

Big Murth,
I agree with WessB, this recipe is a keeper. Different from anything else I have tried and has a great flavor. I also used fresh peppers (2 or 3, depending on your taste) and everyone loved it, even my 73 yr. old mother!. She thanks you too!
later, Ron.[p]

Big Murth

ChefRD,
I'm glad I had something to offer you, WessB, and the rest of the Eggsters in exchange for all the great input and tips on BarbEGGque from those of you that frequent the Forum....especially your killer wings recipe!
I'll try to come up with something else that will hopefully be a worthy contribution soon....in the meantime-glad you enjoyed a great way to cook pork tenderloin! Big Murth

AZGator

Big Murth,[p]I searched the Archives for Adobo, the last 4-5 weeks or posts, and the recipe section and I can't find a Pork Adobo recipe. Am I missing it? Can some one help me find it?[p]Thanks[p]Paul

WessB

AZGator,
it`s in the "submitted recipe" section..thats where most of the good stuff is[p]Wess
[ul][li]Puerco Adobo[/ul]