Jalapeño-Orange Pork Tenderloin With Snap Peas
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This lively sheet-pan dinner is inspired by the punchy and bright flavors of mojo and ceviche First, pork tenderloin is coated in a combination of brown sugar, garlic, jalapeños and orange zest before it’s baked (To save time, use a mini food processor to chop, and marinate the pork, covered and refrigerated, for up to 1 day.) While the pork’s resting, snap peas cook on the sheet pan until crisp-tender
Time
minutes
Ingredients
3 tablespoons brown sugar
5 garlic cloves, finely chopped
3 jalapeños, finely chopped (seeds removed, if desired)
1 large orange
Kosher salt (such as Diamond Crystal) and black pepper
2 pork tenderloins (2 to 2 1/2 pounds total), silver skin removed (see Tip), patted dry
1 lime
2 tablespoons extra-virgin olive oil
1/2 cup chopped cilantro leaves and stems
1 pound snap peas
Instructions
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.
Cooking Notes
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