On Tuesday I made Adobo Pork and Potato Packets. This was pretty quick to make. In typical fashion, I didn’t notice that this was a grill recipe, so I had to use the oven broiler instead.
The recipe was pretty simple. You blend together red wine vinegar, olive oil, garlic, paprika, and salt, and use the liquid as a seasoning for both pork and sweet and white potatoes. You mix all but three tablespoons of the seasoning with thinly-sliced onion and sweet and white potatoes and make two packets of foil with the vegetables. You use the other three tablespoons of the seasoning to flavor the pork. I think I broiled all of these for about 10 minutes.
Alex and I agreed that we liked the seasoning on the potatoes, but I was ambivalent about the pork. I used boneless pork loin, which was thicker than what had been called for in the recipe, and although I didn’t a good sear on the pork for some reason, I didn’t want to overcook it. I think the flavor may have been better if the adobo sauce had been used as a marinade instead of just a rub. I just thought the pork didn’t have a lot of flavor. The potatoes had a good flavor, and I wish I had used the entire marinade on them to make them even more flavorful.
Moral of this story: make extra sauce if you make this recipe. Try marinating the pork in it, and try a little extra on the potatoes and onions.