Spicy Orange-Port Pork Tenderloins
Recipe: #31753
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."
Original recipe yields 6-8 servings
Ingredients
Nutritional
- 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
Step 1
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.
Step 2
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.
Step 3
Preheat the oven to 400-degrees Fahrenheit. Remove the tenderloins from the marinade and pat dry. Reserve the marinade.
Step 4
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.
Step 5
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.
Step 6
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.
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