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Citrus Pork Tenderloin
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tender pork tenderloin with elegant white-wine citrus sauce - perfect for weeknights or special occasions.
Ingredients:
  • 2 pork tenderloins
  • 2 cloves garlic, sliced, or more to taste
  • 3 blood oranges, halved
  • 1 cup fruity white wine, such as sauvignon blanc
  • 0.25 cup coarsely chopped cilantro
  • 1 tablespoon cornstarch
  • 0.5 cup cold water
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Make small slits in pork tenderloins with a sharp paring knife and insert a slice of garlic into each. Season with salt and black pepper, then place in a 9x13-inch glass baking dish. Squeeze blood oranges over the pork, leaving a couple of squeezed halves in the dish. Pour white wine over the pork and sprinkle with cilantro.
  • Roast in the oven until a meat thermometer reads 150°F (65°C) when inserted into the thickest part of the tenderloin, approximately 30 minutes. Let the pork rest for 5 to 10 minutes before serving.
  • After letting the pork rest, remove the baked orange rinds and transfer the pan juices to a small saucepan. Bring the juices to a boil and then whisk cornstarch with cold water in a separate bowl until smooth. Stir the cornstarch mixture into the pan juices and simmer the sauce on low heat until thickened, approximately 5 minutes. Finally, thinly slice the pork and top with the sauce before serving.

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