Pork Tenderloin in a Sweet Citrus Sauce

Ingredients

• 240 ml (1 cup)orange juice
• 60 ml (1/4 cup)lime juice
• 60 ml (4 tbsp)cider vinegar
• About 200 g (1 cup)shredded piloncillo (or brown sugar)
• 5garlic cloves, pressed or minced
• About 2.5 g (1/2 tsp), or more to tastekosher or sea salt
• About 1 g (1/2 tsp)ground black pepper
• 5bay leaves
• 3whole banana leaves
• 2.27 kg (5 lb)pork tenderloin
• About 2.5 g (1/2 tsp), or more to tastekosher or sea salt
• About 0.5 g (1/4 tsp), or to tasteground black pepper
• 30 ml (2 tbsp)safflower or corn oil

Instructions

1. 1

   Mix the marinade

   In a bowl, combine the orange and lime juices, vinegar, piloncillo, garlic, 1/2 tsp salt, 1/2 tsp pepper and bay leaves.

2. 2

   Line the dish

   Arrange the banana leaves in a large baking dish. Place one lengthways with the ends hanging over the sides, then lay the second across it so it covers about half the dish. Add the third leaf across the bottom, leaving enough overhang to wrap the pork.

3. 3

   Use foil instead

   If banana leaves are unavailable, use tin foil.

4. 4

   Marinate the pork

   Set the pork in the centre of the leaves and pour the marinade over it. Fold the leaves around the meat on all sides and marinate in the refrigerator for 2 to 24 hours.

5. 5

   Preheat the oven

   Heat the oven to 175°C (350°F) and unwrap the pork from the banana leaves.

6. 6

   Sear the pork

   Heat the oil in a large frying pan over high heat until hot but not smoking. Season the pork with the remaining salt and pepper, then sear it for about 1 to 2 minutes on all sides.

7. 7

   Roast and reduce

   Return the pork to the banana leaves and wrap it up again. Place the parcel in the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open the leaves and fold them back to expose most of the meat. Transfer the pork to a chopping board to rest. Pour the marinade into a saucepan and reduce it over medium-high heat for about 10 to 15 minutes, until it is down to about one-third of its volume.

8. 8

   Slice and serve

   Slice the pork about 1.25 cm (1/2 inch) thick, or to your preference. Arrange it on a platter, drizzle with some sauce and serve.

What is pork tenderloin in citrus sauce?

This Mexican-inspired roast pairs pork with a bright, sweet-and-sour marinade of citrus, vinegar and piloncillo. The recipe is featured in Pati's Mexican Table, Season 1, Episode 13, “Wrapped Treats”.

Banana leaves enclose the pork during roasting, while the reserved marinade is reduced into a concentrated sauce. Together, the fragrant wrapping and the tangy-sweet glaze make a generous centrepiece for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 48g protein, 33g carbs, 14g fat.

The pork supplies most of the protein, while the piloncillo or brown sugar and fruit juices contribute most of the carbohydrates. The oil and pork contribute fat; serve a moderate portion with vegetables and rice or tortillas to make a balanced plate.

Build a balanced marinade

Citrus and vinegar: orange juice brings sweetness, while lime and cider vinegar add acidity. Piloncillo, or brown sugar as an alternative, rounds out the sharpness.

Aromatics: garlic and bay leaves lend savoury depth. Stir well so the piloncillo is distributed through the liquid before it goes over the pork.

Wrap with care

Banana leaves: overlap them in the dish and leave generous ends hanging over the sides. Those loose edges make it easier to enclose the meat and its marinade.

Foil option: the recipe allows tin foil if banana leaves are hard to find. Whichever you use, keep the pork and marinade gathered together when wrapping.

Marinate for flavour

Refrigeration: leave the wrapped pork to marinate for 2 to 24 hours, as directed. The longer end of that range gives the citrus mixture more time to flavour the meat.

Before cooking: unwrap the pork for searing, then return it to the leaves for the oven. Keep the marinade; it is reduced later for the sauce.

Sear, then roast

Searing: use a hot pan, but stop short of letting the oil smoke. Turn the pork to brown all sides for about 1 to 2 minutes per side.

Roasting: wrap the meat again and cook at 175°C (350°F) for 1 hour and 30 minutes. The method gives a time rather than a separate doneness cue, so follow the recipe's stated timing.

Reduce the sauce

Careful opening: unfold the hot banana leaves cautiously, then move the pork to a chopping board to rest while you work on the sauce.

Concentrate: simmer the marinade over medium-high heat for 10 to 15 minutes, reducing it to about one-third of its original volume. Slice the pork and drizzle the sauce over the platter just before serving.

Serving ideas

The pork and sauce are rich in sweet citrus flavour, so serve them with a simple side that can absorb the juices, such as rice or warm tortillas. A fresh salad or vegetables can bring a crisp contrast.

For a shared meal, arrange the slices on a platter and serve extra sauce alongside so everyone can add as much as they like.

Recipe notes & tips

• Allow at least 2 hours for marinating, or prepare the wrapped pork the day before.
• Set the leaves with their edges hanging over the dish so they can fold over the meat.
• Heat the oil until hot but not smoking before adding the pork.
• Sear all sides for about 1 to 2 minutes each, as the method directs.
• Reduce the marinade until it has about one-third of its starting volume.
• Slice the pork about 1.25 cm (1/2 inch) thick for serving.

Variations

• Use brown sugar: replace the piloncillo with brown sugar as suggested in the ingredient list.
• Use foil: wrap the pork in tin foil if banana leaves are unavailable.
• Adjust the seasoning: add more salt to taste, as allowed in the recipe.
• Change the pepper: season with more or less black pepper to suit your preference.

Common mistakes to avoid

• Short marinade: give the pork at least 2 hours in the refrigerator, within the recipe's 2-to-24-hour range.
• Loose leaf layers: overlap the banana leaves and leave enough overhang to wrap the meat.
• Smoking oil: heat it until hot but not smoking before searing.
• Skipping the sear: brown the pork on all sides for about 1 to 2 minutes each.
• Discarding the marinade: pour it into a saucepan and reduce it for the serving sauce.
• Cutting too soon: transfer the pork to a chopping board to rest before slicing.

How to store

Refrigerate leftover pork and sauce in a covered container for up to 3 days. Reheat gently until hot, adding a little sauce to help keep the slices moist.

Frequently asked questions