Orange-Serrano Chile Glazed Pork Tenderloin

Orange-Serrano Chile Glazed Pork Tenderloin


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To get an authentic Brazilian flavor for this dish, it has to be marinated for 72 hours. This recipe is inspired by a traditional dish in Brazil--Feijoada, a thick stew of black beans and pork.

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Time needed

1 hour cooking

Serving Size / Yield

6 servings


  • Marinade:
  • 1/2 C. brown sugar
  • 1 1/2 tsp. salt
  • 2 tsp. ground cumin
  • 1 Tbs. dried thyme
  • 4-5 crushed dried bay leaves
  • 1 tsp. pepper
  • 1 tsp. Mexican oregano leaves
  • 2 tsp. cayenne pepper
  • 6 cloves
  • 1 stick cinnamon
  • 6 C. water
  • Glaze:
  • 1/2 C. brown sugar
  • juice of 3 oranges
  • 1/2 C. ginger, roughly chopped
  • 2 tsp. whole cloves
  • 2 serrano chiles, slit down the middle

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For the marinade, mix all the dry ingredients in a resealable bag or dish large enough to hold the tenderloin and water. Mix the rub ingredients until well blended. Add the water to the herbs and spices. Place the tenderloin in the marinade bath for 3 days or 72 hours.

For the glaze, in a mini chopper, add 1/2 C. orange juice with the cloves and ginger. Pulverize into fine paste.

In a small saucepan, put the pulp from the chopper, the rest of the orange juice, and the serrano chiles. Bring the glaze to a boil on high. Reduce to medium and continue to boil for about 15 to 20 minutes, or until it is the consistency of maple syrup. Strain the glaze though a sieve. Press down the pulp so you get more out of the glaze. Discard the pulp.

Heat the oven to 350 degrees. Put the pork into a greased baking dish. Discard the marinade. Turn the pork tenderloin over to its fatty side and apply the glaze with a pastry brush. Turn over and brush again. Insert a meat thermometer through the thickest part. Place in the preheated oven and reapply glaze every 15 minutes. Cook for 1 hour 10 minutes, or until the meat thermometer is 145 degrees. Rest for 10 minutes and slice.

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