A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Orange and Rosemary Pork Tenderloin February 7, 2012

Filed under: Max,Pork — tiffanyrose913 @ 7:07 pm

 

 

 

 

 

 

 

 

 

I try so hard to find new recipes for meat OTHER than chicken for Mike, and this one was fantastic!  Loved the sauce that it made, it was just perfect.  AND Max even tried to help cleaning up afterwards… by getting into the dishwasher! haha!

2 pork tenderloins

For the marinade:
4 oranges, juiced
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 rounded teaspoons honey
4 cloves garlic, finely chopped
2 tablespoons fresh rosemary, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper

For finishing:
1/2 cup heavy cream
Salt
A handful parsley, coarsely chopped

Cut the tenderloins in 3 or 4 equal portions and place them in a plastic food storage bag. Whisk together the marinade ingredients and pour them over the meat. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 360 degrees. Remove the pork from the fridge and pour the marinade into a small saucepan.

Heat a cast-iron or other heavy bottomed, oven-safe skillet over medium-high heat. Place the pork pieces into the skillet and sear on all sides, about 10 minutes total. Put the skillet in the oven and roast for 20 minutes, until cooked through but not dried out (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 160°F), flipping the meat a couple of times during the roasting.

While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced. Add in the cream, salt and parsley. Stir, and keep warm over low heat.

When the meat is ready, remove the skillet from the oven, and transfer the meat to a cutting board. If there are any juices in the skillet add them to the sauce and bring back to a boil. Cut the meat pieces into thick slices and serve with the sauce.

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