Serves 4 - 6 alongside steamed rice and vegetables or salad
- 2 (12oz/340gr each) pork tenderloins
- 1 Tbsp vegetable oil
- ½ cup white wine or chicken stock
- 1 orange, cut into slices for garnish
- chopped Italian flatleaf parsley, for garnish
- 2 tsp ground cumin
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 cup freshly squeezed blood orange juice or orange juice
- 2 Tbsp O Blood Orange Olive Oil
- 2 Tbsp O Port Vinegar
- 2 Tbsp honey
- 1 tsp reserved spice rub
- salt and freshly ground pepper, to taste
- 1 Tbsp cornstarch
- 1 Tbsp water
Mix the spice rub ingredients together. Set aside 1 teaspoon of the spice rub. Rub the remaining rub evenly all over the tenderloins. Place them in a large glass casserole dish, ocer well with plastic wrap, and marinate in the fridge for at least 2 hours.
Preheat oven to 350°F/175°C. Remove the tenderloins from the refrigerator. Heat vegetable oil in a cast skillet or large frying pan over medium-high heat. Brown the tenderloins on all sides. When evenly browned, pour the wine into the pan and cook briefly. cover the pan and place in the oven to finish cooking for 15 - 20 mins, until the internal temperature reads 160°F/70°C with an instant read thermometer. Remove the tenderloins from the oven. Place on a cutting board and tent with foil to rest for 10 minutes.
Prepare the sauce while the pork is roasting. Heat the orange juice, Blood Orange Olive Oil, and Port Vinegar in a small saucepan over medium-low heat. Add the honey and reserved spice rub and continue to cook, whisking to combine well. Season with salt and freshly ground pepper. In a small bowl, combine the cornstarch and water and whisk to create a slurry. Whisk the slurry into the sauce and whisk until the sauce becomes glossy and slightly thickened. Take off the heat and set aside; keep a lit on the saucepan if it is going to sit for more than 5 mins.
Slice the tenderloins. Place orange slices around the edge of a serving platter. Arrange the pork slices in the middle. Pour sauce over top of the pork; garnish with chopped parsley. Serve immediately.
SUGGESTED SIDES: Jasmine rice or lemon risotto; steamed broccoli, carrots, beets, or baby squash; freshly tossed green or spinach salad with radish, red onion, and mandarin oranges.
GRILLING TIP: If you have a grill with a side burner, you can make this entire dish outside and serve with grilled vegetables. Try cutting the orange into thicker slices and grill them for a nifty garnish.
We carry several oils and vinegars from California's O Olive Oil. Check out more recipes.