Blood Orange Pork Tenderloin
This sounds incredible. Pal, where are the pictures?
Ingredients:
2 pork tenderloins
5 blood oranges (juice 4, use about 75% for your marinade, reserve the rest for reduction sauce)
6-10 cloves of garlic, depending on size (mince, also 75% for marinade, 25% for reduction)
1 large sprig of rosemary (chop, half for marinade, half for reduction)
1 Tbsp dried basil
2 Tbsp sriracha
2 Tbsp dijon mustard
2-3 Tbsp blackstrap molasses
Extra virgin olive oil
Kosher salt
Fresh ground pepper
1 16oz container of frozen rich beef stock
1 cup spicy, dry red wine, preferrably Spanish along the lines of Rioja, Tempranillo or Toro
Parsley for garnish
Marinade:
Combine the blood orange juice, dijon mustard, basil, a pinch of salt, pepper to taste, sriracha, garlic and rosemary sprig (chopped) in a mixing bowl. Whisk in olive oil until the consistency reaches that of a well emulsified vinaigrette. Salt and pepper the tenderloins, pour over marinade and cover refrigerated for at least 3 hours. Save about a tenth of your marinade for glazing later.
Cooking:
Preheat oven to 450 deg. Heat a large pan with a couple tablespoons of olive oil over medium fire, and sear the tenderloins until browned on all sides, about 10 minutes. Once browned, place the tenderloins on a different pan (could be a roasting rack, sheet pan, whatever). Whisk molasses into your leftover marinade until a sufficiently thicker consistency is achieved, but not too much that the molasses overpowers the marinade’s flavor. Brush the glaze onto the tenderloins and put them in the oven. Glaze them again after 10 minutes, then bake for 10 minutes more. Once the internal temp is 145-150 deg, the tenderloins are done. Let them rest for 15 minutes on your countertop before slicing.
Reduction Sauce:
I started this while the tenderloins were in the oven. Thaw the beef stock in a small saucepan. Once the tenderloins have been transferred to the oven, deglaze the searing pan with the 1 cup of wine, scraping up all of the brown bits from the bottom. Once scraped, pour everything into the saucepan with the beef stock. Add the rest of the blood orange juice (and pulp, if any), rosemary and garlic and bring to a boil. Once boiling, strain the sauce to remove the rosemary and whatever else, then return to the stove top and simmer until waaaaay reduced. Once reduced, add salt to taste if necessary.
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helenrice reblogged this from thelowspark and added:
This sounds incredible. Pal, where are...pictures?Ingredients: 2
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thelowspark posted this
