Citrus-rubbed Pork Tenderloin

This juicy pork tenderloin is flavorful on its own, but if you’d like gravy to go with it, make one by adding some white wine or chicken stock to loosen pan drippings. Let mixture reduce or thicken with a mixture of flour and water. Season with S&P to taste.


Serves 3  Prep Time 10 minutes plus 2 hours marinating time  Cooking Time 30 minutes

1 piece (500 to 750 grams) pork tenderloin
2 pieces garlic cloves, minced
2 teaspoons orange zest
1/4 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground pepper
1/3 cup fresh orange juice
1/2 tablespoon cane vinegar
1 tablespoon honey
salt

1  Place tenderloin in a shallow platter.

2  Make the dry rub: Mix together garlic, orange zest, thyme, and black pepper. Work into a paste. Rub into surface of tenderloin. Set aside.

3  Make the liquid marinade: Mix together orange juice, vinegar, and honey. Pour over the tenderloin. Cover and refrigerate for at least 2 hours. Season the pork with salt before roasting in the oven.

4  Preheat oven to 350ºF and roast tenderloin for 30 minutes, basting with the marinade every 10 minutes.

Photography by Patrick Martires

• john reinel Dec 21 2009 @ 08:34am Report Abuse

     

  i think it is very delicious that's why i get the recipe
• jeanine Nov 04 2009 @ 11:25am Report Abuse

     

  shocks, i'm drooling..i want to learn this!!