Search thousands of recipes reviewed by home cooks like you.

Citrus Pork Tenderloin

Citrus Pork Tenderloin

  • Prep

  • Cook

  • Ready In

Ari

Roast pork tenderloins with white wine and blood orange.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Baking Nana
4
2/6/2013

The meat is fabulous and gobbled up but the gravy wasn't so good - just a bit to acidic and bitter. I think roasting the juiced oranges was a bit too much. Maybe just some of the orange peel and none of the pith would be a lot better.