Citrus Roasted Pork Tenderloin Recipe
Adapted from Chef Brehier’s PBS cooking series, Incredible Cuisine
Servings: 6 - 8 servings
- 4 cloves garlic finely chopped
- 2 teaspoons orange zest grated
- 1 teaspoon lime zest grated
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon pepper freshly ground
- 2 pork tenderloins about 1 pound each with fat and sinew removed
- ⅓ cup orange juice fresh would be nice
- ¼ cup lime juice fresh is a must
- ¼ cup sherry
- ¼ cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil extra virgin
After you have prepped all the ingredients (called mise en place), combine the garlic, orange & lime zest, rosemary and pepper in a small bowl. Use this to rub all over the tenderloins. By the way, I like to rinse the tenderloins first with cold water and dry completely.
Make the marinade by combining the orange juice, lime juice, sherry, honey and vinegar in a container large enough to hold both tenderloins. Cover, stick in the refrigerator and marinate for at least 4 hours.
Preheat your oven to 425°F.
Chef Brehier suggests roasting the tenderloins in a roasting pan which makes sense, but I decided to use my large fry pan. No particular reason but I thought it would be easier to brown the pork in.
Heat the pan on medium-high heat and when hot, add the oil and brown the pork on all sides. Chef Brehier says to "drizzle 2 tablespoons of the marinade on the tenderloins" and roast in the oven for 5 to 7 minutes. You then turn the meat over and "baste with more marinade" and continue roasting for 5 more minutes or until the meat has reached the desired internal temperature. Don't overcook - use a meat thermometer! I bet some of you are asking if it is safe to use the marinade the pork was in. I'm not sure. I did it this way and didn't have a problem with it because the oven is very hot but for those of you not comfortable doing it this way, you can:Reserve a little of the marinade before adding the pork.Use just a little olive oil to drizzle on the meat.Bring the marinade to a boil in a saucepan before using it to baste the meat. When the meat is done, transfer to a cutting board, cover it with aluminum foil and let it rest for 5 minutes. Be sure to take the resting time into account when determining the internal cooking temperature. Check out my article called How Do You Know When The Meat Is Done. It talks about resting.
Slice the meat into ¼ inch medallions and serve with your side dishes.