P90x Island Pork Tenderloin
Transform your dinner table into a tropical paradise with this flavorful P90x Island Pork Tenderloin recipe. Perfectly seasoned with a bold spice rub featuring cumin, chili powder, and a hint of cinnamon, this tenderloin is seared to lock in its juices and then glazed in a luscious citrus-soy sauce infused with orange zest, fresh ginger, and brown sugar. The skillet-to-oven cooking method ensures every bite is juicy and tender, while the vibrant, tangy-sweet sauce adds an island-inspired flair. Ready in just 40 minutes, this healthy and protein-packed dish is ideal for weeknight dinners or meal prep, serving four with ease. Pair it with roasted vegetables or a light salad for a complete, nutrient-packed meal that’s both satisfying and flavorful.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Cumin
- 1 tsp Chili powder
- 0.5 tsp Cinnamon
- 2 tbsp Olive oil
- 2 tbsp Brown sugar
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tsp Orange zest
- 1 cup Orange juice
- 2 tbsp Soy sauce
Instructions
Preheat the oven to 350°F (175°C).
In a small bowl, mix together the salt, black pepper, cumin, chili powder, and cinnamon. Rub the spice mixture all over the pork tenderloin.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until a brown crust forms.
Remove the pork tenderloin from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the brown sugar, minced garlic, grated ginger, and orange zest. Stir until fragrant, about 1 minute.
Add orange juice and soy sauce to the skillet. Stir to combine and bring the mixture to a light simmer.
Return the pork tenderloin to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Slice the pork tenderloin into medallions and serve with the sauce from the skillet drizzled on top.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 38.0 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 126 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2783 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
