Citrus Pork Tenderloin recipe
All Recipes Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Ingredients
- 2 pork tenderloins 2 cloves garlic, sliced, or more to taste salt and ground black pepper to taste 3 blood oranges, halved 1 cup fruity white wine, such as sauvignon blanc ¼ cup coarsely chopped cilantro 1 tablespoon cornstarch ½ cup cold water
Nutrition Info
- 186.2 caloriescarbohydrate: 9.4 gcholesterol: 63.2 mgfat: 4.3 gfiber: 1.6 gprotein: 21.2 gsaturatedFat: 1.5 gservingSize: -sodium: 46.6 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Citrus Pork Tenderloin
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork, leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth, stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.