June 25, 2011 11:30 AM
Pork Tenderloin in a Sweet Citrus Sauce
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: banana leaves , citrus , citrus sauce , EP113 , food , mexican , piloncillo , pork , recripe
Print This Page | Print Recipe | COMMENTS (14)
Lomo de Cerdo con Salsa Dulce de Citricos
Serves 8 to 10

1 cup orange juice
1/4 cup lime juice
4 tbsp apple cider vinegar
1 cup shredded piloncillo, or brown sugar
5 garlic cloves, pressed or minced
1/2 tsp kosher or sea salt, or more to taste
1/2 tsp ground black pepper
5 bay leaves
3 whole banana leaves
5 lbs pork tenderloin
1/2 tsp kosher or sea salt, or more to taste
1/4 tsp ground black pepper, or to taste
2 tbsp safflower or corn oil

To make the marinade: mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.

Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.

If you can't find banana leaves, you can use tin foil.

Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.

Preheat the oven to 350 degrees and unwrap the pork from the banana leaves.

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

Place it back in the banana leaves and bundle it back up. Place the wrapped pork into the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open up and unfold the banana leaves, tucking them on the sides until you expose most of the meat. Remove the meat from the dish to rest on a cutting board. Pour all the marinade into a sauce pan and set over medium high heat, for about 10 to 15 minutes, to reduce up to 1/3 of its volume.

Meanwhile, slice the meat at about 1/2" thickness or to your liking. Place the slices on a platter, drizzle some of the sauce on top and serve.


I'm in love, the way you put the cider vinegar with the orange and lime brings out the most wonderful flavor. And, I have seen the piloncillo in the store for years but never new what to do with them. I particularly enjoyed watching you use the banana leaves. What a great way for us grengo's to show flair!!
Thank you! Fred

Fred | July 24, 2011 4:30 AM

Hola Fred, I am so glad you are feeling inspired by these wonderful ingredients. Experimenting with new tastes and flavors, and stumbling upon something you might love, is truly one of the incredible aspects of cooking. I hope you continue to enjoy the show!

Pati Jinich replied to comment from Fred | July 28, 2011 12:34 PM

Hi Pati,
I have been looking for a "sweet" tamale recipe and one for pork. I used to make tamales with my mom, grandma, and my tia during the holidays and enjoyed the sweet tamales they would make. I am glad I saw your show, July 28th, on Create. I am looking forward to making these for my family.
I am also going to make the Pork Tenderloin for my family and friends. I cannot wait to taste this dish.
Thank you for your show.

Carlita | July 28, 2011 1:45 PM

I can't wait to try this recipy. It looks wonderfull.

CINDY | August 3, 2011 6:15 PM

I hope you enjoy this dish!

Pati Jinich replied to comment from CINDY | August 3, 2011 10:50 PM

Hi Pati,
I plan on making this dish for Saturday supper. I will use aluminum foil, will the foil enter act with citrus during marinade time? Also I will like to cook on the barbecue, indirect method.
I appreciate your comments on this.
Thank you,

Rita | August 4, 2011 7:06 PM

Hi Rita, Yes, you can use aluminum (no worries!) and can also grill the meat. Just remember to reduce the marinade to a syrup since it is the tastiest part of the dish.

Pati Jinich replied to comment from Rita | August 5, 2011 3:13 PM

My family loves this dish. Also makes the house smell great!

Elaine Blanco | September 16, 2011 8:32 PM

This was delicious! I made this recipe according to the directions except I did not have banana leaves. I marinated the pork tenderloin for 8 hours in a zip-top bag, then removed the meat and roasted it without searing it while I reduced the marinade to make a sauce. My husband and I both loved the dish and I used some of the leftover pork to make a wonderful quesadilla! Thank you, Pati!

Sara | September 18, 2011 1:28 PM

Great idea Sara!

Pati Jinich replied to comment from Sara | September 20, 2011 4:45 PM

I would love to try this recipe. What sides do you recommend?

Gmr | September 26, 2011 6:41 PM


Saw the wrapper show and fell in love with your tenderloin in banana leaves. Luckily my town in Indiana has two Mexican groceries which carry frozen banana leaves. So I lucked out. I am following this recipe to the letter to get as close to its essence as I can. As far as sides, I'll do the usual black beans and rice and yuca en mojo Cuban style with plantains in dark rum, butter, and dark sugar, just might wrap those platanos in banana leaves as well, what have I to lose? Maybe a jamaica for a drink with the meal. Can't go wrong with jamaica ever!

PS: I have fallen head over heels in love with Mexico. Can't wait to get back.

Richard Schillen | September 27, 2011 9:26 AM

I'm so glad to know that a beautiful latina lady is preparing such wonderful receipts that are actually easy to follow. Thank you! I also was wondering, do you have a receipt for making sweet tamales with raisins? Can't wait for your next show.

mari vazquez | October 3, 2011 4:13 PM

Hi Mari, I actually have a recipe for sweet tamales with blackberry and pecans. You can find it here I will keep the raisins in mind the next time I make sweet tamales :)

Pati Jinich replied to comment from mari vazquez | October 4, 2011 5:03 PM