CITRUS PORK TENDERLOIN
Roast pork tenderloins with white wine and blood orange.
Provided by Ari
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 46.6 mg, Sugar 0.3 g
PORK TENDERLOIN IN A SWEET CITRUS SAUCE
The pork absorbs the citrus of the sauce. The banana leaves offer additional flavor (use tin foil if it is all you have). At the end the citrus sauce is reduced and covers the pork. Serve the pork sliced or use in in a taco or some other concoction.
Provided by Ambervim
Categories Pork
Time 1h52m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- To make the marinade: mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.
- Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.
- If you can't find banana leaves, you can use tin foil.
- Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.
- Preheat the oven to 350 degrees and unwrap the pork from the banana leaves.
- Heat the oil in a large skillet over high heat, until it is hot but not smoking. Sprinkle the pork with salt and pepper, place it in the pan, and sear for about 1 to 2 minutes on all sides.
- Place it back in the banana leaves and bundle it back up. Place the wrapped pork into the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open up and unfold the banana leaves, tucking them on the sides until you expose most of the meat. Remove the meat from the dish to rest on a cutting board. Pour all the marinade into a sauce pan and set over medium high heat, for about 10 to 15 minutes, to reduce up to 1/3 of its volume.
- Meanwhile, slice the meat at about 1/2" thickness or to your liking. Place the slices on a platter, drizzle some of the sauce on top and serve.
Nutrition Facts : Calories 312.7, Fat 10.8, SaturatedFat 2.9, Cholesterol 147.4, Sodium 235.2, Carbohydrate 3.7, Fiber 0.1, Sugar 2.2, Protein 47.1
SWEET AND SOUR PORK TENDERLOIN
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
SMOKY CITRUS PORK TENDERLOIN
A 30-minute marinade in lime juice, orange juice, garlic and cumin adds some of the delicious flavors of this citrusy pork tenderloin for ten.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Mix citrus peels and juices, garlic, salt, pepper and cumin. Pour over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with the juice mixture.
- Refrigerate 30 min. to marinate. Remove meat from marinade; discard bag and marinade.
- Preheat grill to medium heat. Place meat on one side of greased grill. Turn off burners directly below meat; cover grill with lid. Grill meat 30 min. or until cooked through (160ºF), turning occasionally and brushing with barbecue sauce for the last 10 min. of the grilling time.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
SMOKY CITRUS PORK TENDERLOIN
The recipe is from Kraft. The citrus flavors are wonderful with this spicy and moist tenderloin. The original recipe calls for a chipotle barbecue sauce; however, a diced chipotle in adobo can be used or chipotle ground chili powder. There are 2 cooking methods as when I originally made this the grill wasn't doing its job. Either on the grill or in the oven this is a wonderful recipe.
Provided by PaulaG
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix togther the citrus zest, juice, garlic, salt, pepper and cumin.
- Place the tenderloin in a resealable plastic bag and pour the marinade over; refrigerate for 30 minutes, remove meat and discard bag and marinade.
- Preheat the grill to medium heat and place the meat on one side of greased grill, turn off burners directly below the meat; cover grill with lid and grill for 30 minutes or until cooked through.
- In a small cup measure out the barbecue sauce and add one of the chipotle options listed to the sauce, stir to mix completely, divide the sauce in half and use half the spiced up sauce to baste the meat frequently the last 10 minutes of grilling time. Use the reserved sauce to serve over the sliced meat.
- If preparing in the oven, place in a 425 degree preheated oven and roast for 30 minutes or until done; basting frequently with the sauce.
- When done, slice into medallions and serve with reserved 1/2 cup of sauce.
- Please note: The internal temperature of the meat should register 160 degrees F on a meat thermometer.
Nutrition Facts : Calories 470, Fat 10.4, SaturatedFat 3.4, Cholesterol 184.4, Sodium 679, Carbohydrate 31.5, Fiber 2.4, Sugar 16.5, Protein 59.5
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PORK TENDERLOIN IN A SWEET CITRUS SAUCE - PATI JINICH
From patijinich.com
4.7/5 (6)Category Main CourseCuisine MexicanTotal Time 3 hrs 50 mins
- To make the marinade, mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.
- Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.
- Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.
GARLIC CITRUS ROASTED PORK TENDERLOIN — LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (36)Category Main DishesCuisine AmericanTotal Time 40 mins
- Preheat oven to 400 degrees and lightly grease a large roasting pan. Pierce pork all over with a fork and brush each tenderloin with the vegetable oil.
- In a small bowl, combine all of the seasonings. Pat the spice mixture onto the pork, covering completely. Place tenderloins in the prepared pan and drizzle with lemon and lime juice.
- Cut the lemon and lime into slices and arrange around the pork in the pan. Remove the garlic cloves from the head and peel. Arrange garlic around the meat in the pan.
- Bake for 25-30 minutes, or until pork is browned and internal temperature reaches at least 145 degrees. Let pork rest on a cutting board for 5-10 minutes. Spoon pan juices over pork and sprinkle with fresh chopped parsley before slicing and serving.
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