Citrus Pork Tenderloin recipe

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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 calories
carbohydrate: 9.4 g
cholesterol: 63.2 mg
fat: 4.3 g
fiber: 1.6 g
protein: 21.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 46.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

8 servings

Recipe Note

Roast pork tenderloins with white wine and blood orange.

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