2 pounds pork tenderloin, trimmed and cut into 1 1/2-to 2-inch chunks
Kosher salt
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano, plus 1 small bunch fresh oregano, for basting
2 cloves garlic, sliced
2 shallots, sliced
1 jalapeno, sliced
Zest and juice of 1 lemon
2 lemons, halved
2 oranges, halved
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