Tequila Pork Loin
Yesterday, Sunday, like every Sunday, was my husband’s turn to cook. After much heckling, he finally decided we deserved more than fried Spam and eggs. He finally decided too that it was about time he tried a recipe from a cookbook that I bought for him last year. He had the book in the car for the past week so that at any time he could sneak in a trip to the supermarket, he could check the ingredients he would need.
Tequila Pork Loin is from Tucker Shaw’s Gentlemen, Start Your Ovens: Killer Recipes for Guys.
Slit the pork loins (2 to 3 loins equal to 1 kilo), an inch deep, from tip to tip. Place in a resealable bag. To the pork loins, add 1/2 c. of tequila, 1/4 c. of olive oil (we only have extra virgin so I’m sure that’s what he used), 3 crushed cloves of garlic, 2 quartered onions, 1 sliced finger chili, 2 quartered lemons, salt and pepper. Mash the marinade into the meat and keep in the fridge for at least 2 hours.
Fry the pork loins in 2 tbsps. of olive oil until lightly browned on all sides.
Transfer to an oven proof dish. Fill the slits with apricot jam. Bake in a preheated 180oC oven, slit sides down, for 10 minutes. Turn the meat over, sprinkle with rosemary and bake for another 10 minutes.
My husband bought a bottle of dried rosemary to cook the tequila pork loins…
… because the rosemary in the garden is too small for picking.
After baking, remove the baking dish from the oven, cover with a foil “tent”, let rest for 15 minutes before slicing and serving. This dish deserves two thumbs up. No more Spam or hotdogs on Sundays, please. 
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16 Responses to “Tequila Pork Loin”
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it looks so yummy and it’s easy to make as well! i love your “babY” rosemary!
I’m so hoping that before the rainy season sets in, they’d have grown a lot bigger.
Connie, kudos to your hubby, this looks really REALLY good. Question though, in the photo of the cooked pork loins, I see no trace of the apricot preserves that were used. Am I just not seeing it because maybe of the angle the photo was taken, or did the preserves “melt” to further flavor the pork loins & become part of the drippings?
Hi Connie,
Did you use the red onions here?
wow! it’s so interesting to make one of that recipe.
i love it.hoping that my family will like it.
Julie the pork absorbed the jam.
qdchair, my husband did, but that’s because we only had red onions in the house at the time.
enjoy, socelina!
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Hi Connie,
how do i make the foil tent? and how does it affect the food actually?
and WOW to your hubby, I’m definitely going to try making this dish^___^
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Alexie, take a large piece of foil, cover the pan loosely, shaping the foil like a tent on top. Roast meat needs to rest before cutting so that the juices settle into the meat. Without allowing them to rest, the juices will run. The tent prevents the roast from getting too cold when it rests.
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Lovely site!
Thanks,
yb
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I have a bottle of tequila in my freezer and guess what?, I going grocery shopping for meat today. This is going to be dinner this weekend
Thanks!!
Hi! This recipe is good for how many people?
Dexie, enjoy! Oh, and the marinating part is really essential. And the browning part too.
Nikita, 4 to 5 people.
Hi Connie,
Thanks for sharing your recipes. It makes cooking a lot easier for me. I have a question for you, I live in New Zealand and the pork here tastes different, it has an off taste. Probably because of how they raise the pigs. I was told that they don’t castrate pigs here unlike there in the Philippines (or is it the other way around). My question is, would you know how to get rid of the off taste? I usually just boil the pork with lemon and then throw away the water and cook the pork again, but there’s still that taste. I can only eat pork if I put lots of bagoong and other spices with strong flavor to mask the taste. I miss eating pork chop and roast pork. Can you suggest of some other ways to get rid of that taste?
Probably what we call “barako” in the Philippines. Male pigs which are used here for breeding but not for food. Can’t remove the smell.