The accolades were unending! This is a perfect blend of sweet and spicy. The sweetness hits first, followed by a mild spicy heat. Not too much of either.However, I didn't use Goya® brand ingredients. I already had a home made Adobo blend. I simply added the brown sugar, cinnamon and different brand of EVOO.I spread this rub over a pork tenderloin and cooked it exactly as described in the recipe —that is, to 145°F in the center, then rest for 10–15 minutes.That was the last of my Adobo, so I either need to make some more or try that Goya® blend.
With so few ingredients and little prep work, I was worried that it might come out a little bland. I followed the recipe as written anyway. We chose Pinot Grigio for the wine.
This was surprisingly delicious! The hens were cooked to perfection. We'll be making this again.
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