Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Baked Pork Tenderloin with Peaches
Pork baked in the oven until golden and tender. A hands-off Filipino preparation with rich, developed flavors.
Instructions
- Preheat oven to 520 degrees Fahrenheit
- Combine salt, pepper, thyme, and oregano. Mix well.
- Rub the mixture on the pork tenderloin.
- Heat olive oil in a pan and then pan-fry the pork tenderloin for about 5 minutes or until all the sides are brown.
- Arrange the pan-fried pork tenderloin in an oven rack. Bake for 18 minutes. Note: Let the tenderloin cook using the oven’s residual heat. Do not open the oven door until after 1 hour of turning the oven off.
- Meanwhile, make the delicious peaches by placing the white wine in a sauce pan. Let it boil.
- Add-in the peaches. Cook for 1 minute.
- Put-in the cinnamon powder, nutmeg, and brown sugar. Stir and then cook some more until the liquid evaporates.
- After one hour of having the tenderloin in the oven. Arrange the sliced pork and peaches in a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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