A snowy evening calls for comfort food. Too bad there were no leftovers...
Pork Tenderloin
Marinade
2 oranges, zested and juiced
2 in piece of ginger, peeled and thinly sliced
Fresh herbs (I used rosemary and thyme)
Combine all ingredients in a zip bag, set aside.
Tenderloin
1 (or more) pork tenderloins
Marinade, above
Fresh herbs
Trim silver skin and excess fat from tenderloin(s), nestle in marinade zip bag. Zip closed, massage thoroughly, then refrigerate for 1 hour or more.
Remove tenderloin(s) from zip bag, reserving marinade to make gravy.
Lay herbs from marinade on foil-covered rimmed baking sheer (jelly roll pan works great). Lay tenderloin(s) on top of herbs, season both sides with salt and pepper of some sort (I used citrusy Florida Pepper Blend from Penzey's).
Roast tenderloin(s) at 425F for 25 mins per lb, until meat is at least 145Fin the thickest part. Remove from oven and allow to rest at least 5 minutes.
Pour leftover marinade into a saucepan, heat over low heat. Add spices, herbs, other flavourings as desired (I used bulgogi marinade and pomegranate juice). Cook until reduced by 1/4.
Strain then return to saucepan and heat on medium heat.
Make a slurry of 1 tbsp cornstarch and 1 tbsp cold water, mix well, then stir into cooking marinade. Stir until thickened, pour into serving container.
Serve with tenderloin(s) and enjoy!
Pork Tenderloin
Marinade
2 oranges, zested and juiced
2 in piece of ginger, peeled and thinly sliced
Fresh herbs (I used rosemary and thyme)
Combine all ingredients in a zip bag, set aside.
Tenderloin
1 (or more) pork tenderloins
Marinade, above
Fresh herbs
Trim silver skin and excess fat from tenderloin(s), nestle in marinade zip bag. Zip closed, massage thoroughly, then refrigerate for 1 hour or more.
Remove tenderloin(s) from zip bag, reserving marinade to make gravy.
Lay herbs from marinade on foil-covered rimmed baking sheer (jelly roll pan works great). Lay tenderloin(s) on top of herbs, season both sides with salt and pepper of some sort (I used citrusy Florida Pepper Blend from Penzey's).
Roast tenderloin(s) at 425F for 25 mins per lb, until meat is at least 145Fin the thickest part. Remove from oven and allow to rest at least 5 minutes.
Pour leftover marinade into a saucepan, heat over low heat. Add spices, herbs, other flavourings as desired (I used bulgogi marinade and pomegranate juice). Cook until reduced by 1/4.
Strain then return to saucepan and heat on medium heat.
Make a slurry of 1 tbsp cornstarch and 1 tbsp cold water, mix well, then stir into cooking marinade. Stir until thickened, pour into serving container.
Serve with tenderloin(s) and enjoy!
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