Preheat oven to 450°F (230°C). In a small bowl, combine jalapeno, canola oil, brown sugar, garlic, cumin, oregano, salt and orange juice. Pat pork dry, rub with mixture and marinate at room temperature for 10 min. Roast tenderloins on a parchment paper-lined baking sheet for 20 to 25 min. or until an instant-read thermometer registers 155°F (70°C) when inserted into the thickest portion of the meat.
Let tenderloins rest for 10 min. before slicing and dividing between tortillas and topping with salsa verde.
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