Pork tenderloin in sweet citrus sauce from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

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Accompaniments: Everyday green salad; Blissful corn torte; Chipotle mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for piloncillo sugar.

  • lkgrover on February 26, 2026

    I also made 1 lb pork tenderloin. Used 1/2 cup brown sugar, kept the other sauce ingredients as written -- makes a wonderful citrus sauce. Cooked until done according to the meat thermometer.

  • TrishaCP on May 30, 2021

    This was good but I didn’t follow the recipe. The recipe as written won’t work. First, I reduced the amount of sugar (for a 1 lb tenderloin, I made half of the marinade so used 1/3 cup sugar). The sauce wasn’t close to orange soda- it was citrusy and flavorful. Second, the cook time is just not correct for tenderloin, which is usually sold by the pound where I live. I cooked mine for 25 minutes, though I should have pulled it out at 20 minutes.

  • julesamomof2 on July 03, 2017

    Way too sweet for us. We used brown sugar instead of piloncillo sugar.

  • twoyolks on March 18, 2015

    The banana leaf added a weird arboreal note to the pork. The sauce tasted a little too much like orange soda. It also cooked much faster than the recipe specified (I did use a single 1 lbs. pork tenderloin).

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