Monday, September 10, 2012
Orange and Rosemary Pork Tenderloin
To say this is one of my favorite dishes in a while is true, however, I only share my favorite recipes with all of you so, it isn't any different for you! It is seriously delicious. It is the perfect end-of-summer combined with hello-fall-but-it's-still-hot recipe. It has amazing hints of citrus from the orange but the rosemary and the cream sauce make it an out-of-this-world combination that will have you dreaming of it for days. I made it last week and I already want to make it again! I did not time myself when cooking in the kitchen, but I do know it was on the table in less than an hour. That is impressive for something that tastes like you have been slaving all day long, and I am pretty sure the homemade mashed potatoes took the longest.
Source: Taste of Home Cooking, via Chocolate and Zucchini
1 Pork Tenderloin
Ingredients for the Marinade:
4 Oranges, juiced
4 tablespoons of Olive Oil
2 tablespoons of White Wine Vinegar
2 teaspoons of Honey, rounded
4 cloves of garlic, minced
2 tablespoons of Rosemary, fresh and chopped
1/2 teaspoon of Kosher Salt
Freshly ground Black Pepper
Ingredients for the Sauce:
1/2 cup of Heavy Cream
Salt to Taste
Parsley, a handful to taste, chopped
First, whisk all of the ingredients for the marinade together and place the tenderloin in a dish and pour the marinade on top of it. Marinate for at least 4 hours- overnight.
Next, when you are ready to prepare dinner, pre-heat your oven to 360 degrees and heat a skillet on medium-high heat on your oven.
Now, sear each side of the pork for 2 minutes, until you get a nice brown color on each side. Do not throw away the marinade.
Pop the pork tenderloin into the oven for 20 minutes.
While the tenderloin is baking, place the remaining marinade in a saucepan over medium-high heat. Let this come to a rapid boil, while stirring regularly, and add the heavy cream, salt, and parsley. Stir this well and let the sauce thicken up, remove from heat and place on low heat until you are ready to serve.
After the 20 minutes of baking, remove the pork and let sit for 5-10 minutes. Slice and drizzle with the sauce. Serve immediately.
The Barbee Housewife