Citrus Pork Tenderloin

Citrus Pork Tenderloin

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"Roast pork tenderloins with white wine and blood orange."
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50 m servings 186 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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...

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