Sheet-Pan Citrus-Cilantro Pork Tenderloin
Marinated pork roasts alongside warmly spiced vegetables — sweet potatoes, squash, and poblano peppers — in this easy one-pan meal.
Ingredients
MARINADE
- 1 cup cilantro leaves and stems
- 2 oranges, juiced
- 2 limes, juiced
- 2 tbs. extra-virgin olive oil
- 1 tbs. honey
- ½ tbs. Dijon mustard
- 1 tsp. Mexican oregano
- ½ tsp. red-pepper flakes
- 2 tsp. sea salt, divided
- 6 garlic cloves
- ¼ white onion
PORK
- 1 1½-lb. pork tenderloin, excess fat and silver skin removed
VEGETABLE AND SEASONING
- 1 medium sweet potato, cut into ½-inch cubes
- 1 medium yellow squash, cut into ¾-inch cubes
- 1 poblano pepper, seeded and chopped
- 1 tbs. extra-virgin olive oil
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- ¾ tsp. sea salt
Directions
Make the Marinade (three to six hours in advance)
STEP 1
Place all the marinade ingredients except the garlic and onion in a blender with 1 teaspoon of the sea salt, and blend until smooth.
STEP 2
Remove ¼ cup of the marinade and reserve, covered, in the refrigerator for serving.
STEP 3
To the rest of the marinade, add the onion, garlic, and the remaining teaspoon of sea salt and blend.
STEP 4
Place the marinade and pork tenderloin in a container with a lid, turning the tenderloin with your hands to coat in the marinade.
STEP 5
Refrigerate and marinate for three to six hours, preferably overnight.
Bake and Serve
STEP 1
Preheat the oven to 425 degrees F with a large sheet pan placed inside.
STEP 2
While the oven preheats, toss the vegetables and seasonings in a medium bowl to combine.
STEP 3
Carefully remove the sheet pan and line with parchment paper. Remove the pork tenderloin from the marinade, draining the excess to ensure even browning. Arrange the pork and vegetables on the sheet pan and return to the oven for 15 minutes.
STEP 4
Remove the sheet pan, flip the tenderloin, move the vegetables around, and bake for an additional 10 minutes.
STEP 5
Finish under the broiler for three to five minutes until the tenderloin is browned; the internal temperature of the pork should be 145 degrees F.
STEP 6
Let the tenderloin rest for five minutes before slicing.
STEP 7
Slice the pork and serve with the vegetables, drizzled with the reserved marinade.
Photography: Terry Brennan.
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Jose Guzman, RDN, is a New Mexico-based dietitian and chef.
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