READY IN 50 mins

Citrus Pork Tenderloin

Read Review (1)

"Roast pork tenderloins with white wine and blood orange." — Ari

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Feb 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.

—Baking Nana

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1 Rating

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Nutrition

Calories
186 kcal
9%

Carbohydrates
9.4 g
3%

Cholesterol
63 mg
21%

Fat
4.3 g
7%

Fiber
1.6 g
6%

Protein
21.2 g
42%

Sodium
95 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Citrus Pork Tenderloin

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 186
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
Saturated Fat 1.5g 8 %
Cholesterol 63mg 21 %
Sodium 95mg 4 %
Potassium 450mg 13 %
Total Carbohydrates 9.4g 3 %
Dietary Fiber 1.6g 6 %
Protein 21.2g 42 %
** Sugars 0.3g
Vitamin A 5 %
Vitamin C 58 %
Calcium 4 %
Iron 12 %
Thiamin 72 %
Niacin 62 %
Vitamin B6 26 %
Magnesium 12 %
Folate 14 %

* 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.