Quick & Easy: Pork Tenderloin with Blood Orange Glaze
Pork Tenderloin with Blood Orange Glaze
Makes 6 to 8 servings
Blood Orange Marinade Ingredients:
1 Tbsp olive oil
2 Tbsp scallions, diced
Zest and juice of 5 Sunkist® Blood Oranges
¾ cup sugar
½ cup balsamic vinegar
1 cup port wine
1½ Tbsp rosemary, minced
In a small saucepan over medium, add olive oil and scallions. Saute until translucent. Do not let scallions darken in color. Stir in orange zest, juice, sugar, balsamic vinegar, port wine and rosemary. Bring marinade to a boil over medium-high, stirring constantly. Remove from heat. Cool for about 5 minutes, or until marinade is 120 F. In a blender, puree marinade on high until smooth. Set aside.
Pork Tenderloin Ingredients:
2 to 2½ lbs pork tenderloins
Pepper and salt to taste
4 Tbsp vegetable oil
1 Sunkist Blood Orange, sliced and cut into wheels for garnish
4 rosemary sprigs for garnish
Place tenderloins in a large plastic bag. Add marinade. Marinate for at least 2 hours. Preheat oven to 350 F. Remove tenderloins from the bag. Do not discard marinade. Season with salt and pepper on all sides, pressing seasoning into meat.
Heat a 12- to 14-inch skillet to medium. Add vegetable oil. Heat for 1 to 2 minutes, or until hot. Add pork to the skillet. Sear for 2 to 3 minutes per side. Place pork in a roasting pan. Pour reserved marinade over pork. Cook in the oven for about 20 minutes, or until the internal temperature reaches 145 F. Remove from the oven. Place on a plate. Cover with foil. Rest for 5 minutes. Do not discard marinade.
While pork is resting, pour marinade from the roasting pan into a small saucepan. Over medium, reduce marinade until it reaches a thick glaze consistency. Slice pork into medallions. Place on a platter. Drizzle glaze over the top. Garnish with orange wheels and rosemary sprigs.
[MUSIC PLAYING] Hi, I'm Randy Altig with Quick & Easy, the Costco Way. And today, I'm going to be using these beautiful sunkissed blood oranges in a marinade and glaze to go over a pork tenderloin. We use the whole orange. First we zest, and then we juice. Wow. Look at that beautiful color. What I love about the blood orange is its rich orange flavor with just a hint of fresh raspberry. And this will give you just about one cup. Let's start our marinade. In a small saucepan, I'll put in 1 tablespoon of olive oil to saute my diced scallions. We'll add in orange zest, our blood orange juice. Just going to give it that beautiful color. Sugar, balsamic vinegar, port wine, and of course, our rosemary. We're going to bring that to a boil. Our marinade has now boiled and cooled, and it's ready for the blender. We've now got it all in the blender. And we're going to puree it until smooth. All pork tenderloins come with a silver skin, so I like to remove that, because it tends to be a little bit chewy. Our pork tenderloin is ready to marinade. We'll go ahead and put that in the plastic bag, pour over our marinade, and then we'll seal that up. We'll put that in the refrigerator for two hours. The tenderloins have marinated, and we'll go ahead and take those out. And we'll set this aside. You do not want to discard that, because we'll be using that marinade to reduce into our glaze. We'll go ahead and put on our pepper and salt. And with that, and then I push that in to the tenderloin. We're ready to saute. So our pan is hot, and we'll go ahead and add our oil. I'm going to put them into our roasting pan, and then we'll pour over the marinade. The oven's been preheated to 350. We'll go ahead and put these in, and let them cook for about 20 minutes. The tenderloins are now out of the oven, and they've reached their temperature of 145. So while the tenderloins rest, I'm going to go ahead and cover them, and make a foil tent. And the reason that I want them to rest is because I want tender meat. Remember, I told you to save the marinade, because we're now going to pour it into our saute pan to make this fabulous glaze. Over medium heat, I'll stir until this reduces to the consistency of a nice syrup. Now, the blood orange is only available December through May. So I like to stock up so that I can take that juice, put it in the freezer, and use it throughout the year in my cocktails, my mocktails, and more. The meat has rested and the glaze is done. It's tender. The color is beautiful. As you build your platter, you'll want to use rosemary, and of course, some wheels of the blood orange. And then I take my glaze and I put it right over the top with a light drizzle, and I'll also be serving this at the table, so the guests can put a little bit more on. Because this glaze is the star of the show. Quick & Easy, the Costco Way.