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Pork Tenderloin in Sweet Citrus Sauce

Pork Tenderloin in Sweet Citrus Sauce 8.000

Deb Lindsey for The Washington Post

Book Report Mar 13, 2013

Banana leaves help seal in moisture as the meat cooks, and we usually find them in the refrigerated or freezer cases in Latin and Caribbean markets. But aluminum foil can be used instead.

Piloncillo is a kind of hard, dark sugar with a strong molasses flavor. It is available at Latin markets and in the international aisle of large grocery stores. If you can't find it, use dark brown sugar instead.

Leftover pork makes a good filling for tortas (sandwiches).

Make Ahead: The marinade can be assembled and refrigerated a day in advance.


Servings: 8 - 10
Ingredients
  • For the marinade
  • 1 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup apple cider vinegar
  • 1 cup packed grated piloncillo (see headnote; may substitute dark brown sugar)
  • 5 cloves garlic, minced or put through a garlic press
  • 5 bay leaves
  • For the pork
  • 3 banana leaves (see headnote; may substitute aluminum foil)
  • 4 pounds pork tenderloin, trimmed of silver skin and excess fat
  • 1 1/2 teaspoons kosher or coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Directions

For the marinade: Combine the orange and lime juices, the vinegar, piloncillo, garlic and bay leaves in a liquid measuring cup. Stir to dissolve the piloncillo.

For the pork: If using the banana leaves, lay one of them in the long side of a deep baking dish large enough to hold all of the pork. Layer the remaining banana leaves so that all sides of the baking dish have an overhang of banana leaves, which will be used to fold over the meat.

Preheat the oven to 350 degrees. Season the tenderloins all over with the salt and pepper.

Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the pork and sear for about 2 minutes on each side. Transfer to the lined baking dish. Add the remaining pork to the skillet and repeat the cooking process.

Once all of the pork is arranged in the dish, pour the marinade over the meat. Use tongs to turn the meat over so it is evenly coated. Fold the banana leaves over the meat to cover it completely. If you’re not using banana leaves, seal the baking dish tightly with aluminum foil. Bake for 1 hour and 20 minutes; uncover carefully (to avoid the steam). The meat should be tender, with an internal temperature of no more than 145 degrees. Use tongs to transfer the meat to a cutting board to rest while you reduce the marinade; cover loosely to keep warm (use a banana leaf or foil).

Discard the bay leaves. Pour the marinade into a medium saucepan and place over medium-high heat. Cook for 10 to 15 minutes or until reduced by half.

Cut the meat crosswise into 1/2-inch slices. Serve with some sauce drizzled over the top, and pass the remaining sauce at the table.


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Recipe Source

Adapted from "Pati's Mexican Table: The Secrets of Real Mexican Home Cooking," by Pati Jinich (Houghton Mifflin Harcourt, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 10): 340


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 3g 15%

Cholesterol: 120mg 40%

Sodium: 380mg 16%

Total Carbohydrates: 23g 8%

Dietary Fiber: 0g 0%

Sugar: 21g

Protein: 38g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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