My mother was born and raised in the Philippines. Her mother was Filipino with just a splash of Chinese. Her father was a Blue-eyed Spaniard. Much of the Philippines reflected Spain’s influence from the Catholic Faith to traditions.
Mom, along with countless brothers, sisters, nieces and nephews, would polish their shoes and place them outside on the evening of January 5. As the Wise Men passed by on their way to Bethlehem, they would leave coins, candies and small gifts the shoes. Just as we leave milk and cookies out for Santa, in Spanish tradition the children leave out water and hay for the camels.
January 6th marks the end of the Christmas Season. Mom shared many of the traditions she knew as a girl with her own children, and we in turn shared them with our children. We don’t take down our tree until after the 6th. While the Baby Jesus is placed in the Nativity on Christmas Morning, the wise men don’t arrive before today. Growing up we had a party complete with a King’s Cake. Whoever found the figurine baked in the cake was crowned King for the Day. Today we no longer celebrate as we did when I was a child. While the tradition of the wise men remains, I no longer bake a cake. It’s just Hubby, Kiddo and I. However; I do like to cook up a special dinner. This year I’ve made what has quickly become a favorite – Pork Tenderloin Adobo.
Have a blessed and beautiful Feast of the Epiphany. For today the Savior of the World has been revealed to all.
Filipino Style Pork Medallion Adobo
1 lb Pork Tenderloin
Salt to taste
Black Pepper to taste
1 medium Yellow Onion
1 Red Bell Pepper
3 Garlic Cloves
3/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
2 tablespoons Red Wine Vinegar
1 tablespoon Rice Vinegar
1 tablespoon Rice Wine
3/4 cup Water
1 Bay Leaf
Cut pork tenderloin into 1 inch thick medallions. Season with salt and pepper, set aside. Cut root end and top from onion, then peel outer skin. Cut onion in half lengthwise, thin into thick slivers. Cut top from bell pepper. Core and wash inside and out. Cut bell pepper into long thin strips. Peel garlic, leave cloves whole. Set aside until ready to use.
Brown medallions on both sides in a large skillet over medium heat.
Measure soy sauce, Worcestershire sauce, red wine vinegar, rice vinegar, Rice Wine and water, pour each into a 4-cup measuring cup. Whisk liquid together, pour into skillet. Bring to a boil. Reduce heat to simmer.
Add bay leaf and garlic to pan. Place onion and bell pepper slices on top of the medallions.
Cover and simmer over low heat for 30-45 minutes or until pork is tender. Remove and discard bay leaf. Increase heat to medium and let the sauce reduce for a more intense flavor, about 15 to 20 minutes.
Place medallions in a large serving platter with a rim. Spread onions and peppers over the top of the pork, then pour in the sauce.
Serve with Sticky Rice and Green Beans.
Sticky Rice
1 cup White Rice
1-1/4 cups Water
Pinch Salt
Place rice in a saucepan with water and a pinch of salt. Cover, bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until the rice is tender and the water has evaporated, leaving the sticky, starchy rice behind.
Soy Sauce Green Beans
1-1/2 cups frozen Petite Green Beans
2 tablespoons Water
2 tablespoons Soy Sauce
Garlic Powder to taste
Onion Flakes to taste
Rinse green beans under cold water. Place in a skillet. Add water and soy sauce. Bring to a simmer. Season with garlic powder and onion flakes. Warm gently. Once heated through, transfer to a serving bowl.
The Lord has sent me to bring glad tidings to the poor
and to proclaim liberty to captives.
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