Orange Mustard Pork Tenderloin Recipes

Steps:

• Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes.
• Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes.
• Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.)
• Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda.

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
• Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Steps:

• Prepare a 13 x 9 inch baking dish with nonstick cooking spray.
• Season the tenderloins with salt.
• Place the tenderloins in the prepared dish.
• In a small bowl, add the marmalade and mustard; stir to combine.
• Brush mixture over the tenderloins.
• Bake in 350 degree oven for 35-40 minutes or until no longer pink; baste occasionally with pan juices.
• Slice and serve.

Steps:

• Preheat the oven to 425˚ F. Season the pork all over with salt and pepper. Combine the mustard, maple syrup, sage, 2 tablespoons lemon juice and 1 tablespoon olive oil. Rub all over the pork and set aside to marinate while you prepare the salad.
• Meanwhile, with a sharp paring knife, remove the peel and pith from the oranges. Working over a large bowl, cut along the membranes to remove the segments. Squeeze the membranes to release any remaining juice into the bowl. Add the apple, radicchio, parsley, walnuts and remaining 1 tablespoon each olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.
• Line a rimmed baking sheet with nonstick foil. Add the pork to the pan and drizzle with any remaining marinade. Roast until a thermometer inserted into the center of the pork registers 135˚ F, 15 to 20 minutes. Switch the oven to broil and broil until the marinade is browned, about 2 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
• Slice the pork and serve with the apple and orange salad.

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.