Prepare to impress your taste buds with this Mexican Pork in Adobo Sauce! Bursting with bold, smoky flavors and a hint of tangy sweetness, this recipe is surprisingly easy to make yet delivers restaurant-quality results. Whether you’re hosting a Mexican-themed dinner party or just craving something extraordinary for a weeknight meal, this dish is sure to become a family favorite.
Oriana’s Thoughts On The Recipe
The first time I tried Mexican adobo sauce was just a few weeks ago at a popular Mexican restaurant in my area. Let me tell you, I was blown away by the layers of flavor in that sauce! The earthy, smoky chiles paired with warm spices and tangy vinegar were like nothing I had tasted before, and I couldn’t stop thinking about it.
So, of course, I had to recreate it at home. After a few experiments in my kitchen, I’m thrilled to share this Mexican Pork Tenderloin Adobo recipe with you. It’s everything I loved about the restaurant version, but even better because it’s homemade! Plus, it’s surprisingly simple to put together.
This recipe has become a family favorite in no time. The pork tenderloin is juicy and tender, and the adobo sauce is bursting with bold flavors. It’s one of those meals that feels fancy enough for guests but easy enough for a weeknight dinner. You’re going to love it!
What is Mexican Adobo?
Mexican adobo is a rich, flavorful sauce made from a blend of dried chiles, spices, vinegar, and aromatics. The word “adobo” comes from the Spanish word for “marinade” or “sauce,” and in Mexican cuisine, it refers to a thick, reddish-brown sauce that’s used to marinate meats, as a cooking base, or as a standalone condiment. The smoky, earthy flavors of dried guajillo and ancho chiles are at the heart of traditional adobo, balanced by the tanginess of vinegar and a touch of sweetness. It’s incredibly versatile and can elevate anything from meats to vegetables with its bold, complex taste.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken stock: Adds richness to the sauce. You can substitute vegetable stock or broth if needed.
- Dried guajillo chile peppers & dried ancho chile pepper: These chiles provide the smoky and earthy backbone of the sauce. If unavailable, try substituting with dried pasilla or New Mexico chiles.
- Garlic & onions: Essential aromatics that build the base of the sauce.
- Honey: Balances the smoky and tangy flavors with a hint of sweetness.
- Kosher salt & black pepper: Enhances all the other flavors.
- Ground cumin, dried oregano, cinnamon: Classic spices that add warmth and depth to the sauce. If you have Mexican oregano even better!
- Apple cider vinegar: Provides acidity to balance the richness of the sauce. You can also use white vinegar.
- Pork tenderloin: The star of the dish! Pork tenderloin cooks quickly and stays juicy and tender.
- Olive oil: For searing the pork to golden perfection.
Potential Challenges & Pro Tips
- Working with dried chiles might feel intimidating. Pro Tip: Don’t worry—it’s easier than you think! Simply remove the stems and seeds, then soak the chiles in hot water to soften them. They’ll blend beautifully into the sauce.
- Avoiding overcooking the pork tenderloin. Pro Tip: Use a meat thermometer to check for doneness. Pork tenderloin is perfectly cooked when it reaches an internal temperature of 145°F. Let it rest for a few minutes before slicing.
- Getting a smooth adobo sauce. Pro Tip: Blend the sauce for at least 1-2 minutes until it’s completely smooth. If you prefer, you can strain it through a fine-mesh sieve for an extra silky texture.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Abodo Sauce
- Place the 3 cups of chicken stock, guajillo peppers, garlic, and onion in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 – 30 minutes. Remove from heat and let it cool for 5 minutes.
- Place mixture in a blender or food processor, and blend until smooth. Strain the mixture through a fine-mesh sieve; discard solids.
- Stir in honey, salt, cumin, oregano, cinnamon, black pepper, vinegar, and the remaining ½ cup of chicken stock. Mix until well combined. Set aside.
Step 2 – Season and Brown the Pork
- Season pork with salt, black pepper, and oregano.
- Heat oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides.
Step 3 – Add the Adobo Sauce
Stir in sauce; reduce heat to low. Simmer for 15 minutes, stirring often, or until the pork is cooked through and reaches an internal temperature of 145º F.
Adapt the Level of Spiciness to Your Taste
The level of spiciness will depend on the dried chile peppers you use.
- For a mild use 7 guajillos + 1 ancho.
- For moderate use 5 gujillos + 3 anchos.
- For hot use 5 anchos + 3 guajillos.
Storing, Freezing & Make Ahead Instructions
Store: The finished dish can be refrigerated for about 1 week. To reheat, gently warm the pork and sauce in a skillet over low heat, adding a splash of chicken stock if needed to loosen the sauce.
Freeze: All you have to do is transfer the cooked pork with the sauce into a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Make Ahead: The adobo sauce can be made in advance and refrigerate for up to 3 days or frozen in an airtight container or freezer bag for up to 3 months.
Frequently Asked Questions
Mexican Adobo is a classic sauce made with a combination of dried chile peppers, usually guajillo and ancho. It can be used as a sauce, marinade, or as a condiment.
The level of spiciness will depend on the dried chile peppers you use.
For a mild use 7 guajillos + 1 ancho. For moderate use 5 guajillos + 3 anchos.
For hot use 5 anchos + 3 guajillos.
Because chile peppers contain volatile oils is highly recommended that you wear plastic or rubber gloves. Otherwise, the oil residue in your hands can burn your skin and/or eyes.
1 – Cut off the top of the chile peppers, make a single cut lengthwise, then open the chile peppers and discard seeds and veins.
2 – Heat a skillet over medium-high heat and roast the peppers about 30-60 seconds per side to bring them back to life.
3- Place the chile peppers into a bowl and cover with boiling water. Let the chile peppers reconstitute for 20-30 minutes Remove from water and use as needed.
Yes! Pork loin or pork shoulder would work, though the cooking time may vary.
Dried chiles are traditional for adobo sauce, but you can experiment with fresh ones. The flavor will be different but still delicious!
Adobo sauce is wonderfully versatile and can be used in a variety of ways to enhance your dishes. Traditionally, it’s used as a marinade for meats like pork, chicken, or beef, infusing them with smoky, tangy flavors. You can also use it as a base for stews, soups, or braised dishes. Drizzle it over roasted vegetables, mix it into rice or beans, or use it as a flavorful topping for tacos, burritos, or enchiladas.
Adobo has a deep, smoky flavor from the dried chiles, with a subtle sweetness from ingredients like honey or sugar. The vinegar adds a tangy brightness that balances the earthiness of the spices, while hints of cumin, oregano, and cinnamon provide warmth and complexity. It’s the perfect mix of bold, savory, tangy, and slightly sweet, creating a sauce that’s truly unforgettable.
More Mexican-Inspired Recipes
- Mexican Short Ribs
- Easy Mexican Rice
- Slow Cooker Spicy Pork Carnitas
- Quick and Easy Enchiladas Suizas
- Browse more recipes…
Recipe Card
Mexican Pork in Adobo Sauce
Ingredients
Adobo sauce:
- 3 1/2 cups (840 ml) chicken stock, divided
- 7 dried guajillo chile peppers, stemmed and seeded (see notes)
- 1 dried ancho chile pepper, stemmed and seeded (see notes)
- 6 garlic cloves
- 2 onions, chopped
- 2 teaspoons honey
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
Also:
- 2 – 3 lb pork tenderloin, cut into 2 inches pieces
- Kosher salt and black pepper
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Adobo Sauce:
- Place the 3 cups chicken stock, guajillo peppers, garlic, and onion in a medium saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer for 20 – 30 minutes. Remove from heat and let it cool for 5 minutes.
- Place mixture in a blender, or food processor, and blend until smooth. Strain mixture through a fine-mesh sieve; discard solids.
- Stir in honey, salt, cumin, oregano, cinnamon, black pepper, vinegar and the remaining ½ cup of chicken stock. Mix until well combined. Set aside.
Cook the Pork:
- Season the pork pieces with salt, black pepper, and oregano.
- Heat oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides.
- Stir in sauce; reduce heat to low. Simmer for 15 minutes, stirring often, or until the pork is cooked through and reach an internal temperature of 145°F (63°C).
- Sever hot with rice, if desired.
- Working with dried chiles might feel intimidating. Pro Tip: Don’t worry—it’s easier than you think! Simply remove the stems and seeds, then soak the chiles in hot water to soften them. They’ll blend beautifully into the sauce.
- Avoiding overcooking the pork tenderloin. Pro Tip: Use a meat thermometer to check for doneness. Pork tenderloin is perfectly cooked when it reaches an internal temperature of 145°F. Let it rest for a few minutes before slicing.
- Getting a smooth adobo sauce. Pro Tip: Blend the sauce for at least 1-2 minutes until it’s completely smooth. If you prefer, you can strain it through a fine-mesh sieve for an extra silky texture.
- For a mild use 7 guajillos + 1 ancho.
- For moderate use 5 gujillos + 3 anchos.
- For hot use 5 anchos + 3 guajillos.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in April 2018. In January 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
Making this now in my crockpot! Just tasted the sauce is amazing flovers.
Hello Melissa! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
Hello Luisa! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?