Citrus Pork Tenderloin
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
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
3
Season pork with salt and black pepper and place into a 9x13-inch glass baking dish
4
Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish
5
Pour white wine over pork and sprinkle with cilantro
6
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
7
Allow pork to rest for 5 to 10 minutes
8
While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan
9
Bring juices to a boil
10
Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices
11
Reduce heat to low and simmer sauce until thickened, about 5 minutes
12
Slice pork sliced into thin medallions and top with sauce to serve