Adobo Javelina Backstrap

Directions

1. 1
   1.
2. 2
   Place the backstraps in a resealable plastic food storage bag with all of the ingredients except 2 tablespoons of the olive oil.
3. 3
   Refrigerate for 6 hours.
4. 4
   2.
5. 5
   Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes.
6. 6
   3.
7. 7
   Tie the backstraps with kitchen twine so they are uniform in thickness.
8. 8
   If you are using tenderloins, tie them together using the same method.
9. 9
   4.
10. 10
    Preheat the oven to 350 degrees F. Heat a large skillet and when hot, add 2 tablespoons of olive oil.
11. 11
    Sear the tenderloins until golden brown on all sides, about 4 minutes.
12. 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. 13
    Remove from the heat and set on a plate.
14. 14
    Cover with tin foil and let sit for 20 minutes before slicing to serve.
15. 15
    Serves 4 to 6.
16. 16
    Serve with guacamole and wild rice.
17. 17
    Alternative meats: Wild boar, pork, venison, chicken breasts (though optimal internal temperatures will vary).