File this Citrus Glazed Pork Tenderloin under Whole30, but make it fancy. If you’re a fan of big flavour, this is the dish for you. First, the pork gets marinated in a fresh, vibrant and slightly spicy citrus situation. It’s then reverse-seared, which involves slowly roasting the pork in a low-temperature oven until it reaches an internal temperature of around 140F. This is my preferred way to cook pork tenderloin because it ensures an evenly-cooked finished product. It also helps keep in the juices, preventing the meat from drying out.
While the pork slowly comes to temperature, the marinade is reduced down to a glaze in a sauce pan. The coconut aminos in the marinade have a natural sugar in them that can be reduced down to a syrup. To finish, the pork is seared on a grill or grill pan and lacquered with the sticky glaze.
The star ingredient in this Citrus Glazed Pork Tenderloin is undoubtedly the aji amarillo paste. Aji amarillo is a Peruvian chili paste that’s worth seeking out. It’s mildly spicy but has a very unique flavour profile. I would check your local Latino grocer first, but if that doesn’t work you can try to order it online.
I like to serve the citrus glazed pork with my copycat Ding’s Coleslaw. The creaminess from the slaw pairs perfectly with the pork. You could also serve it with some cauliflower rice or crispy tostones, which are never a bad idea.
Citrus Glazed Pork Tenderloin - Whole30, Paleo
- ¼ cup coconut aminos
- [1/4] cup fresh orange juice
- [1/8] cup fresh lime juice
- 2 garlic cloves roughly chopped
- 1 teaspoon fennel seeds coarsely ground
- 1 teaspoon aji amarillo paste
- 1 pound pork tenderloin
- Kosher salt and freshly ground black pepper
- ½ recipe Copycat Ding’s Coleslaw for serving
- In a jar, combine the coconut aminos, orange juice, lime juice, garlic, fennel seeds and aji amarillo. Stir to combine. Season all sides of the pork with salt and pepper and transfer to a zip-top bag. Pour in the marinade and massage to coat. Squeeze out as much air from the bag as possible, seal, and refrigerate 4 hours to overnight.
- Preheat oven to 250F. Line a sheet pan with a wire rack. Transfer pork onto the rack, reserving the marinade, and gently pat with paper towel to dry. Transfer to oven and roast until it reaches an internal temperature of between 140F-145F, about 1.5 hours.
- Preheat grill or grill pan over medium-high heat. Remove pork from oven and brush with avocado oil. Lay the pork in the pan and cook until grill marks form, around 2 minutes. Flip, brush the top with citrus glaze and continue to cook until grill marks form. Continue this process until the internal temperature of the pork reaches between 160 and 165F. Apply one final coat of glaze before carving and serving with slaw.
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