RESET360 with Camille McLaughlin
Lunch

Garlic-Lime Pork Tenderloin with Jicama Slaw

Pork tenderloin marinated in lime, garlic, cumin, and oregano, roasted juicy, and sliced over a crunchy jicama and red cabbage slaw.

Why you'll love Garlic-Lime Pork Tenderloin with Jicama Slaw

Pork tenderloin is the fastest-cooking roast there is, and a garlicky lime marinade turns it bright and juicy. Seared in a hot pan and finished in the oven, it takes about 20 minutes, and sliced thin it is tender, rosy, and full of flavor. The jicama and red cabbage slaw underneath is crisp, cool, and tangy with lime and cilantro.

The key is not to overcook it. Tenderloin is very low in fat, so it goes from juicy to dry quickly; pulling it at 145°F (63°C) and letting it rest 5 minutes leaves it slightly pink and perfectly tender, which is the temperature food safety guidelines recommend for pork. A short marinade of 30 minutes is plenty, since lime juice starts to toughen meat after a few hours.

It is a lunch you can make on Sunday and slice through the week, cold over fresh slaw or warm.

Quick overview: This Garlic-Lime Pork Tenderloin with Jicama Slaw takes 20 min of hands-on time and about 1 hr 15 min in all and makes 4 servings, each about 4 oz pork with 1 cup slaw. You'll need a skillet.

Jump to recipe

Sliced pork tenderloin over jicama and red cabbage slaw
Prep 20 minCook 25 minChill 30 minTotal 1 hr 15 minServes 4Serving about 4 oz pork with 1 cup slawYou'll need Skillet

Ingredients

  • 1 1/2 lb pork tenderloin, silver skin trimmed
  • 5 tbsp fresh lime juice, divided
  • 4 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp olive oil, divided
  • 1 1/4 tsp fine sea salt, divided
  • 1/2 medium jicama (about 3/4 lb), peeled and cut into matchsticks
  • 2 cups thinly shredded red cabbage
  • 1 jalapeño, seeded and minced
  • 1/2 cup chopped cilantro
  • 2 tbsp avocado oil
  • Make it from scratch: Garlic-Lime Marinade

Instructions

  1. Marinate: Whisk 3 tablespoons of the lime juice with the garlic, cumin, oregano, 1 tablespoon of the olive oil, and 3/4 teaspoon of the salt. Rub it over the pork and refrigerate for 30 minutes to 2 hours.
  2. Heat the oven: Heat the oven to 425°F (220°C).
  3. Sear: Heat the remaining tablespoon of olive oil in an ovenproof skillet over medium-high heat. Lift the pork out of the marinade and sear it for 2 to 3 minutes a side, until browned all over.
  4. Roast: Move the skillet to the oven and roast for 12 to 18 minutes, until the thickest part reaches 145°F (63°C).
  5. Make the slaw: While the pork roasts, toss the jicama, red cabbage, jalapeño, and cilantro with the avocado oil, the remaining 2 tablespoons of lime juice, and the remaining 1/2 teaspoon of salt.
  6. Rest and serve: Let the pork rest for 5 minutes, then slice it 1/2 inch thick and serve it over the slaw, spooning any pan juices over the top.

Storage and leftovers

Refrigerate the sliced pork for up to 4 days and the slaw for up to 3 days, separately.

Serve the pork cold over fresh slaw, or reheat it gently in a covered skillet with a splash of water.

Variations

  • Orange: Use half orange juice and half lime juice in the marinade for a sweeter, citrusy pork.
  • Spicy: Add 1/4 teaspoon cayenne to the marinade.
  • Grilled: Grill the tenderloin over medium-high heat, turning often, for 15 to 20 minutes.
  • Chicken thighs: Marinate boneless chicken thighs the same way and roast to 175°F (80°C).

Notes and tips

  • Trim the silver skin: The thin, silvery membrane on tenderloin stays tough. Slide a knife under it and cut it away.
  • Use a thermometer: Tenderloin overcooks quickly, so check it early.
  • Do not marinate overnight: Lime juice starts to break down the meat's surface after a few hours.
  • Cut the slaw evenly: Even matchsticks make a slaw that is crisp in every bite.

Nutrition and mindful eating

  • Pork tenderloin is a rich source of protein, with thiamin, selenium, and zinc.
  • Jicama is crisp and hydrating, with inulin, a type of fiber that feeds the bacteria in your gut.
  • Red cabbage brings vitamin C and its deep color from plant pigments called anthocyanins.
  • Avocado oil and olive oil are the real fats, and lime and cilantro bring brightness.
  • As you eat, notice the contrast between the warm, juicy pork and the cool, crunchy slaw, and pay attention to how long a lunch built like this holds you.

Frequently asked questions

Have a question about this Garlic-Lime Pork Tenderloin with Jicama Slaw? Start here, with the questions people ask most.

Is pink pork safe?

Yes. Pork cooked to 145°F (63°C) with a 3-minute rest is safe and stays juicy, and it will look slightly pink in the center.

Can I use pork loin?

Yes, though it is a larger roast. Roast to 145°F (63°C), which takes longer.

What is jicama?

A crisp, juicy root vegetable from Mexico that tastes like a cross between an apple and a water chestnut.

Can I make it ahead?

Yes. Roast the pork and make the slaw up to 3 days ahead.

You might also like

Tags: Lunch, Mexican-Inspired, Dairy-Free