Ingredients50 m servings 186 cals
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 186 calories; 4.3 g fat; 9.4 g carbohydrates; 21.2 g protein; 63 mg cholesterol; 47 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 a...
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 ze...
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 oran...