Citrus Pork Tenderloin

Citrus Pork Tenderloin
  • 2 pork tenderloins
  • 2 cloves garlic, sliced, or more to taste
  • salt and ground black pepper to taste
  • 3 blood oranges, halved
  • 1 cup fruity white wine, such as sauvignon blanc
  • 1/4 cup coarsely chopped cilantro
  • 1 tablespoon cornstarch
  • 1/2 cup cold water


  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.

03/31/2018
Citrus Pork Tenderloin, recipe PT15M PT1H 5 455 calories

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