Citrus Pork Tenderloin
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Description
Roast pork tenderloins with white wine and blood orange.
Ingredients
- 2 pork tenderloins
- 2 cloves garlic, sliced, or more to taste
- salt and ground black pepper to taste
- 3 blood oranges, halved
- 1 cup fruity white wine, such as sauvignon blanc
- ¼ cup coarsely chopped cilantro
- 1 tablespoon cornstarch
- ½ cup cold water
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.
Nutrition Facts
serving: 8 servings
calories: 186.2 kcal
carbohydrates: 9.4 g
protein: 21.2 g
saturated fat: 1.5 g
cholesterol: 63.2 mg
sodium: 46.6 mg
fiber: 1.6 g
sugar: 0.3 g
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