Serves eight to 10
For the marinade:
1 cup fresh orange juice
¼ cup fresh lime juice
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¼ cup apple cider vinegar
1 cup packed dark brown sugar
5 cloves garlic, minced or put through a garlic press
5 bay leaves
For the pork:
4 pounds pork tenderloin, trimmed of silver skin and excess fat
11½ teaspoons kosher or coarse salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1. For the marinade: Combine the orange and lime juices, the vinegar, sugar, garlic and bay leaves in a liquid measuring cup. Stir to dissolve.
2. For the pork: Preheat the oven to 350 degrees. Season the tenderloins all over with the salt and pepper. Line baking sheet with aluminum foil.
3. Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the pork and sear for about two minutes on each side. Transfer to the lined baking dish. Add the remaining pork to the skillet and repeat the cooking process.
4. 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.
5. 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.
6. While the meat is resting on a cutting board, 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.
7. 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.
Nutritional information Per serving (based on 10): 340 calories, 38 g protein, 23 g carbohydrates, 10 g fat, 3 g saturated fat, 120 mg cholesterol, 380 mg sodium, 0 g dietary fiber, 21 g sugar
Adapted by The Washington Post from “Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking,” by Pati Jinich (Houghton Mifflin Harcourt, 2013).