Jalapeño-Orange Pork Tenderloin With Snap Peas
Published April 23, 2024
- Total Time
- 1 hour
- Prep Time
- 25 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons brown sugar
- 5garlic cloves, finely chopped
- 3jalapeños, finely chopped (seeds removed, if desired)
- 1large orange
- Kosher salt (such as Diamond Crystal) and black pepper
- 2pork tenderloins (2 to 2½ pounds total), silver skin removed (see Tip), patted dry
- 1lime
- 2tablespoons extra-virgin olive oil
- ½cup chopped cilantro leaves and stems
- 1pound snap peas
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
317 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 38 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Arrange a rack in the bottom third of the oven and heat to 400 degrees. In a medium bowl, stir together the sugar, garlic, jalapeño and the zest of the orange. Season with salt and pepper.
- Step 2
Place the pork tenderloins on a parchment-lined sheet pan and season generously with salt (about 2 ½ teaspoons) and pepper. Rub the pork all over with about three-quarters of the jalapeño mixture; reserve the rest. Roast until a thermometer inserted into the thickest part of the pork registers 140 degrees, 20 to 25 minutes. (The pork will continue to cook as it rests.)
- Step 3
Meanwhile, cut off the top and bottom of the orange and set down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining jalapeño mixture to get out any juice. Thinly slice the orange into bite-size pieces. Transfer the fruit and any juice on the cutting board to the bowl. Zest and juice the lime into the jalapeño-orange mixture, stir in the cilantro leaves and stems and 1 tablespoon olive oil, and season to taste with salt and pepper.
- Step 4
Transfer the pork to a cutting board to rest for at least 5 minutes. Add the snap peas and remaining 1 tablespoon oil to the sheet pan, season with salt and toss to coat. (Don’t worry about any burnt bits on the parchment.) Roast until bright green and plump, 5 to 7 minutes.
- Step 5
Thinly slice the pork and serve with the snap peas topped with the oranges and plenty of the sauce from the bowl.
Tip
- To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.
Private Notes
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Cooking Notes
CathyM
Took a chance on this recipe as it looked delicious and very happy I did!! Followed the recipe exactly as written as I didn't want to rate until I tried the original. I did take the marinade ingredients and chopped them in my mini processor. I marinated the pork for about an hour. Cooked as directed (it was just under 25 minutes) and then rested. Served with rice. The pork was juicy, and the sauce brought it all together. Delicious! Will definitely make again - company worthy!!
Caleb
Was a fan of this! Did it as written, sauce was a great addition. Some comments mention the marinade being too watery to stick well but I didn't find this to matter, stuck well enough. Served it will cilantro lime coconut rice and broccoli.
etdundon
Awesome recipe that was very easy to pull together. Pork ended up needing 35 min in our oven, but other than that things went as expected. One modification for next time, I may halve the amount of sugar, we found it too sweet with the full three tablespoons.
soozeq1
Super delicious. Used pork loin, not tenderloin.
Dave
I made the marinade in a mortar and pestle, and maybe that's why it came out too runny: when I tried to rub it on the pork it just poured off and scorched in the pan in the oven. Next time I'll save time by just seasoning the meat and putting it in the oven, then making the dressing while it cooks. I was ready to hate this recipe because of that but it tasted delicious and we all loved it so I'll definitely make it again, haha.
Anna
I was skeptical about the chunky "sauce" at the end, but wow! Makes the dish a whole level better. This is low effort for lots of flavor and a satisfying dish. Only criticism is the loin looks a little sad, since it doesn't really brown with all the liquid. I considered broiling for some caramelization but didn't want to overcook it. Make sure to use a Big orange, or two little ones. For serving: there's pepper, garlic, and tasty liquid in the pan after baking. Add this to the fresh sauce.
Mike
Beautiful dish. Definitely a great meal for hosting. My snap peas were a little fibrous at the ends, so heads up to buy will trimmed ones, or be prepared to trim them yourself.
Suzanne
As a few others noted, I was a bit skeptical about how this would come out, but it looked wonderful, had good reviews and felt a bit adventurous for us. Not to worry, it came together perfectly and was very tasty indeed. I followed the recipe exactly except for halving it for the two of us. I did cover the meat with the unreserved sauce and let it sit about 30 minutes to "marinate". A great combination of flavors and textures.Thanks also for noting prep and cook times separately-very helpful.
Michael Trombetta
Very good, 5 stars. The recipe doesn't mention marinating the pork, but the into does. If you decide to marinate, remember to keep back 1/4, to be used a dressing at the end.
Sarah
This was delicious and very easy to make! It will definitely go into the spring/summer rotation,
Colleen
Made this exactly as written. It was easy to prepare and tasted terrific. The sauce/marinade is a nice balance of savoury and sweet. The meat was so tasty. I ate it cold the next day. I would recommend this recipe.
Annie
Delicious. I used 3 serrano pepper because I had them, which are spicier, and likely will use two next time. I salted my pork with kosher salt 30 minutes before rubbing the sauce on. It's basically a one pan dish which is great. I did add 1/4 tsp of fish sauce to final dressing (not on pork) per someone else's suggestion, and it added a nice depth. And about 6 mint leaves finely diced because they were kicking around the fridge. More or less if you follow the directions, it comes out lovely.
Erik
This recipe worked out really well. My wife absolutely hates cilantro and didn't hate this at all so, a win for sweet and savory right here. Just don't omit or substitute anything and you're good.
ally
Trust the process!! I’m definitely a taste-as-I-go home cook and I had no confidence in this recipe the entire way through. The marinade was so overwhelmingly sweet but the final dish was so well balanced! Dry-brined my tenderloin overnight instead of a marinade, subbed in snow peas (all I could get), and served with white rice. I recommend adding a bit of fish sauce to the final sauce for a little more depth. Will definitely make again!
alix
I skipped the peas, but the pork was lovely. And the leftovers make great tacos, warmed up and scooped into a tortilla with some chopped avocado, then topped with the leftover sauce (which is really more of a fruit salsa).
ACS
Followed recipe as directed. Flavors didn’t make a good combination and never really came together. Pork was cooked perfectly though.
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