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Citrus Glazed Pork Tenderloin Whole30 Primal Gourmet Easy Recipe
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Citrus Glazed Pork Tenderloin - Whole30, Paleo

Ingredients

  • 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

Instructions

  • 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.