Spicy Orange-Port Pork Tenderloins
April 07, 2019
Categories: Dinner, Main Dish, Pork, Loins, Alcohol, Fruit, Orange, North American, Entertaining, Fall/Autumn, Romantic Dinner, Winter, Oven Roast, Stove Top, Wine, Make it from scratch more
"The marinade made with both orange zest, juice, and port wine makes for a magical experience. The marinade serves as a roasting liquid for the tenderloin, and the pan juices then become the foundation for a spicy orange reduction sauce. An easy dish to put together with great results that one would think is complicated."
- Serving Size: 1 (388.1 g)
- Calories 520.5
- Total Fat - 30.5 g
- Saturated Fat - 7.7 g
- Cholesterol - 91.5 mg
- Sodium - 9197.3 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 3.5 g
- Sugars - 11.8 g
- Protein - 37.6 g
- Calcium - 124.8 mg
- Iron - 3.3 mg
- Vitamin C - 57.9 mg
- Thiamin - 0.1 mg
Step by Step Method
In a large bowl, combine all but 1 tablespoon of the orange zest, 3/4 cup of the orange juice, the shallot, thyme, the 1/3 cup port, the vinegar, chipotle chili, ,1 1/2 tablespoons of the oil, and the salt. Whisk thoroughly.
Transfer to a large baking dish, add the tenderloins, and turn to coat on all sides. Cover and refrigerate or at least 1 or up to 2 hours, turning once halfway through.
Preheat the oven to 400-degrees Fahrenheit. Remove the tenderloins from the marinade and pat dry. Reserve the marinade.
In a heavy skillet over medium-high heat, heat the remaining 1.5 tablespoons oil over medium-high heat, heat the remaining 1 1/2 tablespoons oil over medium-high heat until the surface shimmers. Add the tenderloins and brown on all sides, 2 - 3 minutes. Carefully add the marinade to the pan, transfer to the oven, and roast until faintly pink in the center, 10 - 12 minutes. Transfer to a plate and cover loosely with aluminum foil.
To the same pan add 3 tablespoons port, the chicken stock, the remaining 1/4 cup juice, and the cornstarch mixture. Return the pan to the stove and reduce the liquid to a sauce. Strain the sauce, pressing on the solids. Taste and adjust the seasoning.
To serve, cut the pork into thin slices. Divide the sauce evenly among warmed plates and top with the pork slices. Sprinkle with the reserved 1 tablespoon zest. Garnish with the thyme sprigs and orange slices.
Tips & Variations
No special items needed.