Citrus Marinated Pork Tenderloin Recipes

CITRUS PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• 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.

CITRUS-MARINATED PORK TENDERLOIN

Steps:

• In shallow glass baking dish (or ziploc bag) stir together all ingredients except pork.
• Add tenderloin(s); turn to coat all sides; refrigerate 1-3 hours to marinate turning occasionally.
• Heat grill; remove pork from marinade and discard marinade.
• Place pork on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
• Grill 20 minutes or until no longer pink in center, turning once.
• Remove pork from grill to platter, cover loosely with foil; let stand 10 minutes before slicing.