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Pork Tenderloin Empanadas Puerco E
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4 from 7 votes

Dominican Pork Tenderloin Empanadas

There is nothing tastier like something with the word tenderloin in it!
Enjoy these amazing Empanadas!
Prep Time1 hour 30 minutes
Cook Time30 minutes
Course: Appetizer
Keyword: chicken, panini, Pesto, sandwich
Servings: 20 Empanadas

Ingredients

Pork cooking ingredients

  • 2 pork tenderloins
  • juice of 1 lime
  • 1/2 small yellow onion chopped
  • 1 tsp salt
  • 1/2 tsp garlic minced
  • 2 tbs corn oil I prefer Mazola
  • 1/2 green pepper chopped
  • 1/2 yellow pepper chopped
  • 1/4 cup salad olives with its juices
  • 1/2 tsp adobo
  • 1/4 tsp ground oregano
  • 1/4 tsp black pepper
  • cilantro chopped, added to taste

Empanada ingredients

Instructions

Seasoning the pork tenderloin

  • Slice the tenderloin in half lengthwise. In a large bowl or ziploc bag, add the sliced pork, adobo, oregano, salt, lime juice, pepper and garlic. Mix well.  
  • Refrigerate overnight or a minimum of 4 hours.

Cooking the pork tenderloin

  • In a large skillet heat the oil over medium heat.
  • Add pork to the skillet. Cook until both sides are browned and pork is cooked through but not dried out.
  • When pork is done, place on a cutting board and chop into small pieces. Keep skillet with its juices on the side as you will be adding the veggies to it.
  • In the same skillet you cooked the pork, add onions, olives, peppers, cilantro and pepper. 
  • Cook over medium-low heat until juices are absorbed, pork is beginning to brown more and veggies become tender.

Filling the Empanadas

  • Place one full tablespoon of the pork filling onto the center of the discs. You may add a piece or two extra if you think they can fit.
  • With (clean) fingers wet the empanada disc all around. Fold in half and press disc edges down with the tips of a fork until fully sealed. Repeat with all discs. one at a time.
  • Make sure to place uncooked empanadas side by side and not on top of each other as they will stick together. 
  • Fry the empanadas over medium heat in a large skillet. Make sure not to overcrowd. This is all about cooking the dough and it should take only a couple of minutes on each side.
  • I like to lay empanadas down on a paper towel lined plate to cool down. About 5 minutes you are good to go! Serve with hot sauce if desired.