Marinated Pork Tenderloin

By á-2128

Ingredients

• 1 c orange juice
• 3 T soy sauce (low sodium)
• 2 T extra virgin olive oil
• 3 cloves garlic, peeled and minced
• 5 sprigs fresh rosemary (finely chopped)
• 5 sprigs fresh thyme (finely chopped)
• 1 t ground black pepper
• 2 t lemon juice
• 2 t honey
• 2 ozs. vegetable oil
• 2 lbs. pork tenderloin (trimmed and silver skin removed)
• 3 T flour
• 1/2 pint heavy whipping cream

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

In small bowl, combine orange juice, soy sauce, olive oil, garlic, rosemary, thyme, pepper, lemon juice and honey. Whisk to incorporate.
Place the tenderloins in a 9 x 13 glass or pottery dish. Pour marinade over the pork, cover and chill for 3 hours or more (preferably overnight).
Preheat oven to 375 degrees.
Remove pork from the marinade. Strain the marinade into saucepan and boil to reduce by half. Lower heat to simmer.
In a saute pan heat the vegetable oil and sear the meat on all sides. Remove and place into a clean 9 x 13 casserole dish. Baste lightly with some of the reduced marinade and place the pork in the oven. Cook the meat until it reaches an internal temperature of 165F. Let the por rest while finishing the reduction.
Add flour and heavy whipping cream to the remaining reduced marinde. Whisk until incorporated. Cover and keep warm.
Slice the pork into 1/2" thick medallions at an angle and place 5 slices on a plate.n Drizzle the marinade sauce reduction over the meat.