Dominican Pork Tenderloin Empanadas
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)
- 20 Goya empanada discs
- Mazola corn oil (up to 1 inch deep in skillet)
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