Roast pork tenderloins with white wine and blood orange.

Ari

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • 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

186 calories; protein 21.2g 42% DV; carbohydrates 9.4g 3% DV; fat 4.3g 7% DV; cholesterol 63.2mg 21% DV; sodium 46.6mg 2% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2016
Made this tonight using some leftover oranges that had started to get dried up. Followed directions and listened to some of the other comments and did not use the chunks of orange I used the zest and I juiced the oranges. The sauce was almost like a glaze. Fantastic! Read More
(2)

Most helpful critical review

Rating: 3 stars
02/07/2013
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. Read More
(5)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/06/2013
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. Read More
(5)
Rating: 5 stars
03/07/2016
Made this tonight using some leftover oranges that had started to get dried up. Followed directions and listened to some of the other comments and did not use the chunks of orange I used the zest and I juiced the oranges. The sauce was almost like a glaze. Fantastic! Read More
(2)
Rating: 5 stars
01/04/2017
Amazing flavor and easy prep. I agree that the gravy wasn't very good but it also wasn't bad. The good thing is the meat didn't need it. And my 3 yo daughter asked for thirds. Read More
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Rating: 4 stars
03/27/2017
This recipe was excellent. I listened to the other reviews and made the following changes. I used navel oranges I did not put the squeezed orange pieces onto the tenderloin. I juiced my oranges and zested them. I put the zest over the top of the tenderloins. For the sauce I added agave syrup to sweeten it up a bit and it was delicious!!!! Read More
Rating: 5 stars
02/04/2020
The aromas of this dish are delightful! I used smoked salt and seasoned pepper. I used a pinot grigio for the wine. I added orange rind to my pork, as well as herbs de Provence and fresh thyme sprigs. I used only two orange halves for the juice and baking, and reserved the other juice for the sauce for the glaze afterward. I also used Cara Cara oranges. My pork turned out very juicy with a refreshing tang of orange from the rind. Lovely! Read More
Rating: 4 stars
09/14/2020
I used two naval oranges and I did put them in the pan. I think the winning note for the sauce was detected in the wine. White cooking wine, nothing fancy; although it seemed to fit bill for “light and fruity”. And I got good feedback for the sauce. My parents put it on the other things I served, namely: ziti and two vegetable sides. Read More
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Rating: 5 stars
01/02/2019
Made this today for New Years brunch. Served it with scalloped potatoes. The response was great. I believe this is now my favorite pork tenderloin recipe. THANK YOU! Read More