Heart-Healthy Pork Adobo
Experience the bold flavors of a traditional Filipino favorite with a nutritious twist in this Heart-Healthy Pork Adobo recipe. Featuring lean pork tenderloin as the star ingredient, this lighter version combines reduced-sodium soy sauce, tangy apple cider vinegar, and aromatic spices like garlic and bay leaves to create a mouthwatering marinade that infuses every bite. Fresh vegetables like green beans and bell peppers bring vibrant color and added nutrients, while a touch of brown sugar balances the savory flavors. Cooked in olive oil for a healthier fat option, this dish is perfect served over quinoa or brown rice for a wholesome, satisfying meal. Packed with protein and low in saturated fat, this heart-friendly pork adobo is a delicious, guilt-free take on a beloved classic.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 0.25 cup reduced-sodium soy sauce
- 0.25 cup apple cider vinegar
- 0.5 cup water
- 4 pieces garlic cloves, minced
- 2 pieces bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 tablespoon brown sugar
- 1 cup fresh green beans, trimmed and halved
- 1 small red bell pepper, sliced
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Trim any visible fat from the pork tenderloin and cut it into 1-inch cubes.
In a bowl, combine the reduced-sodium soy sauce, apple cider vinegar, water, minced garlic, bay leaves, and black peppercorns. Mix well.
Place the pork cubes in a sealable plastic bag or a shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 30 minutes, or up to overnight for better flavor.
In a large skillet over medium heat, add the olive oil. Once hot, add the sliced onion and sauté until softened, about 3 minutes.
Drain the pork cubes from the marinade, reserving the liquid, and add them to the skillet. Brown the pork on all sides for about 5 minutes.
Pour the reserved marinade over the pork, stir in the brown sugar, and bring to a simmer. Reduce heat to low, cover, and let it cook for about 20 minutes, stirring occasionally.
After 20 minutes, add the green beans and bell pepper to the skillet. Continue cooking, covered, until the vegetables are tender and the pork is cooked through, about 10 additional minutes.
Remove the bay leaves before serving. Garnish with chopped cilantro, if desired.
Serve the pork adobo alongside brown rice or quinoa for a heart-healthy meal.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 24.5 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3453 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
