Citrus Pork Tenderloin

Citrus Pork Tenderloin

1 Review 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    50 m
Ari
Recipe by  Ari

“Roast pork tenderloins with white wine and blood orange.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

Share It

Review (1)

Rate This Recipe
Baking Nana
4

Baking Nana

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.

More Reviews

Similar Recipes

Apple Glazed Pork Tenderloin
(61)

Apple Glazed Pork Tenderloin

Apricot Pork Tenderloin
(58)

Apricot Pork Tenderloin

Porcini Pork Tenderloin
(40)

Porcini Pork Tenderloin

Pork Tenderloin with Balsamic Plum Reduction
(30)

Pork Tenderloin with Balsamic Plum Reduction

Bacon Pork Tenderloin
(29)

Bacon Pork Tenderloin

Pear Braised Pork Tenderloin
(14)

Pear Braised Pork Tenderloin

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Apple Glazed Pork Tenderloin

>

next recipe:

Grilled Pork Tenderloin with Fried Apples