Jalapeño-Orange Pork Tenderloin With Snap Peas
Published April 22, 2024
- Total Time
- 1 hour
- Prep Time
- 25 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
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 by
Preparation
- 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.
- 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
Comments
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!!
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.
Fantastic recipe! Some tips based on some comments I’ve seen: 1. It really is important to remove the silver, transparent-y skin. It’s rare that it’s fully removed. It’s flavorless and keeps seasoning and marinade from properly reaching meat. 2. Pork tenderloin should be tenderized. You don’t have to hammer it flat like you would a chicken breast but you should really beat it up some, so it’s much more oblong than round. 3. Definitely marinate! 4. Reverse sear the loins for texture.
I made this twice (the second time based on so many good reviews I thought the first must have been a fluke) and it just doesn’t do it for me. I tried both snap peas and asparagus; neither worked for me with the cooking method. I bought pretty nice tenderloin and took off the silver skin, but still found it pretty tough and bland even though I took it out right at 140 (to be fair, this might just be that I don’t like tenderloin, I don’t cook it often). And the sauce, while okay, didn’t fit with the rest of the meal to my palate and once turned out way too spicy even by my spice-loving standards (again, maybe more the fault of store-bought jalapeños that vary wildly in hotness than the recipe. I tasted beforehand, but the recipe promises that the Jalapeno will mellow with cooking so I wasn’t sure how to go).
I’m sorry to go against the general kudos but I really didn’t love this recipe. I followed the directions carefully and the pork is very tender and juicy and tasty and the pea pods as well, but as a whole it just doesn’t hang together for me. It all seems a bit thin and needs something the pull it together. Great way to cook pork loin though.
Seconding the comments to marinate. This was delicious, amazingly moist, and has reheated well for lunches for three days. Adding to the rotation for whenever tenderloins are on sale!