Jalapeno-Orange Pork Tenderloin with Snap Peas

Instructions

1. 1

   Position a rack in the bottom third of the oven and heat to 400°F. Stir together the sugar, garlic, jalapeño, and orange zest in a bowl, and season with salt and pepper.

2. 2

   Place the pork on a parchment-lined sheet pan and season generously with salt and pepper. Rub with about three-quarters of the jalapeño mixture, reserving the rest. Roast until an instant-read thermometer reads 140°F in the thickest part, 20 to 25 minutes (it will continue cooking as it rests).

3. 3

   Meanwhile, cut the peel and pith from the orange, then thinly slice the fruit into bite-size pieces, squeezing any juice from the peels into the reserved jalapeño mixture. Zest and juice the lime into the same bowl, then stir in the cilantro and 1 tablespoon olive oil, and season to taste.

4. 4

   Transfer the pork to a cutting board to rest at least 5 minutes. Add the snap peas and remaining tablespoon of oil to the sheet pan, season with salt, and toss to coat (don't worry about any browned bits on the pan). Roast until bright green and plump, 5 to 7 minutes.

5. 5

   Thinly slice the pork and serve with the snap peas, topped with the orange pieces and plenty of the sauce.