I watch a lot of cooking shows, and I’m constantly discovering dishes I’ve never had the opportunity to taste. Filipino food is not particularly common in small-town South Africa, so I’ve started experimenting with all kinds of “foreign” recipes in my own kitchen.
This Filipino-Inspired Pork Tenderloin Adobo was one of those happy discoveries. The combination of soy sauce, vinegar, garlic, and black pepper creates a savoury, tangy sauce that is surprisingly simple yet full of flavour.
Because pork tenderloin is such a lean cut, I was careful not to overcook it. The result was tender pork in a rich, glossy sauce that paired beautifully with cauliflower mash and vegetables. The flavours were wonderfully balanced, and somehow it tasted even better the next day.
It has since earned a permanent place in my kitchen rotation.
Filipino-Inspired Pork Tenderloin Adobo
This Filipino-inspired Pork Tenderloin Adobo combines tender pork with a savoury, tangy sauce of soy sauce, vinegar, garlic, and black pepper. Simple ingredients come together to create a flavourful keto meal that tastes even better the next day.
Ingredients
- 500 g pork tenderloin, trimmed and cut into thick medallions
- Freshly ground black pepper
- 2 Tbsp coconut oil or olive oil
- 5–6 cloves garlic, crushed
- ½ cup reduced-sodium soy sauce
- ¼ cup apple cider vinegar
- ½ cup water
- 2 bay leaves
- 1 tsp whole black peppercorns, lightly crushed
- Pinch brown sweetener (optional)
- 2–3 Tbsp cream or coconut cream
- 2 spring onions, finely sliced
Instructions
Season the pork medallions generously with freshly ground black pepper.
Heat the oil in a large pan or pot over medium heat. Brown the pork in batches until lightly golden on both sides. Remove and set aside.
Lower the heat slightly and add the garlic. Cook for about 30 seconds, stirring constantly, until fragrant.
Add the soy sauce, vinegar, water, bay leaves, and peppercorns. Bring to a gentle simmer and allow the sauce to cook for 5 minutes.
Return the pork and any accumulated juices to the pan. Simmer gently for 10–12 minutes, turning the pork once or twice.
Remove the lid and continue simmering until the sauce has reduced slightly and become glossy.
Stir in the cream or coconut cream and heat through gently. Taste and adjust if needed. Add a small pinch of brown sweetener if you would like to soften the acidity slightly.
Sprinkle with spring onions and serve immediately.
Notes
- Brown Keto Sweetener: I use erythritol with a small amount of unsulphured blackstrap molasses for colour and flavour. See Sweetness Without Sugar for details and alternatives.
- Pork tenderloin is a very lean cut and can dry out if overcooked. Simmer gently and remove from the heat as soon as it is tender.
- Coconut cream produces a richer sauce, while dairy cream creates a slightly lighter finish.
- The flavours deepen beautifully overnight, making leftovers particularly delicious.
- Serving Suggestions: Serve with cauliflower mash and other low-carb vegetables.
- Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove top or in the microwave until warmed through.
Nutritional Information (Per Serving — 4 servings)
Calories: ~340 kcal
Protein: ~29 g
Fat: ~24 g
Net Carbs: ~3 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
