Adobo Javelina Backstrap Recipe

Name: Adobo Javelina Backstrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Javelina Backstraps (or Wild Boar, Pork, Venison, Chicken Breasts); 1 whole Chipotle Chile Pepper In Adobo Sauce, Finely Chopped; 2 Tablespoons Adobo Sauce; ⅓ cups Cider Vinegar; 4 cloves Garlic, Minced; 1 Tablespoon Brown Sugar; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Dried Thyme; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 4 Tablespoons Olive Oil, Divided

Servings: persons

2 whole Javelina Backstraps (or Wild Boar, Pork, Venison, Chicken Breasts)
1 whole Chipotle Chile Pepper In Adobo Sauce, Finely Chopped
2 Tablespoons Adobo Sauce
⅓ cups Cider Vinegar
4 cloves Garlic, Minced
1 Tablespoon Brown Sugar
1/2 teaspoons Dried Oregano
1/2 teaspoons Dried Thyme
1/2 teaspoons Salt
1/2 teaspoons Pepper
4 Tablespoons Olive Oil, Divided

1
1.
2
Place the backstraps in a resealable plastic food storage bag with all of the ingredients except 2 tablespoons of the olive oil.
3
Refrigerate for 6 hours.
4
2.
5
Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes.
6
3.
7
Tie the backstraps with kitchen twine so they are uniform in thickness.
8
If you are using tenderloins, tie them together using the same method.
9
4.
10
Preheat the oven to 350 degrees F. Heat a large skillet and when hot, add 2 tablespoons of olive oil.
11
Sear the tenderloins until golden brown on all sides, about 4 minutes.
12
Transfer the skillet to the oven and cook for 12-15 minutes longer, until they reach an internal temperature of about 140 degrees F. 5.
13
Remove from the heat and set on a plate.
14
Cover with tin foil and let sit for 20 minutes before slicing to serve.
15
Serve with guacamole and wild rice.
16
Alternative meats: Wild boar, pork, venison, chicken breasts (though optimal internal temperatures will vary).

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Javelina Backstraps (or Wild Boar, Pork, Venison, Chicken Breasts), 1 whole Chipotle Chile Pepper In Adobo Sauce, Finely Chopped, 2 Tablespoons Adobo Sauce, ⅓ cups Cider Vinegar, and more.

Yes, Adobo Javelina Backstrap falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Adobo Javelina Backstrap

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