Recipe by *Bellinda*
I adapted this recipe from a recipe I copied from a cookbook a while ago. It's pretty simple to make and tastes really fresh and different from most other roast pork recipes. I serve it with rice and beans and a tomato salad.
Top Review by flower7
This was very good. I only used one jalapeno (and it was a pretty mild one) as I was afraid using two for the small amount of meat would be a waste. I might try pickled jalapeno next time for more heat. The orange flavor came through nicely though. I marinated about 16 hours or so (overnight). It did take a bit longer than 25 minutes to complete cooking - about 20-25 minutes more in my oven. I took out at a little over 155°, letting it coast up to 160° out of the oven. Juicy and tender - delish! Thanks for sharing :)
- 1 orange, zest of, grated
- 1⁄4 cup orange juice
- 3 tablespoons olive oil
- 2 jalapeno peppers, sliced (discard most of the seeds)
- 4 garlic cloves, chopped roughly
- 1 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 1 lb pork tenderloin
Directions See How It's Made
- Combine all of the ingredients in a big covered dish or a gallon-size plastic storage bag. Try to squeeze out all the air.
- Marinate in refrigerator for at least 2 hours but if possible overnight. Turn the meat/bag a few time.
- Preheat the oven to 450 degrees. Add the meat to a roasting pan and add all of the marinade.
- Roast at this temperature for 5 minutes, then lower the temperature to 350 degrees and roast until a thermometer shows you that the pork is 165 degrees. About 20 minutes. Don't overcook or it will dry out. Let stand for 5 minutes before you cut the roast.