Pork Tenderloin In A Sweet Citrus Sauce Recipes

Steps:

• 1. For the marinade: Combine the orange and lime juices, the vinegar, sugar, garlic and bay leaves in a liquid measuring cup. Stir to dissolve. 2. For the pork: Preheat the oven to 350 degrees. Season the tenderloins all over with the salt and pepper. Line baking sheet with aluminum foil. 3. Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the pork and sear for about two minutes on each side. Transfer to the lined baking dish. Add the remaining pork to the skillet and repeat the cooking process. 4. Once all of the pork is arranged in the dish, pour the marinade over the meat. Use tongs to turn the meat over so it is evenly coated. 5. Seal the baking dish tightly with aluminum foil. Bake for 1 hour and 20 minutes; uncover carefully (to avoid the steam). The meat should be tender, with an internal temperature of no more than 145 degrees. 6. While the meat is resting on a cutting board, discard the bay leaves. Pour the marinade into a medium saucepan and place over medium-high heat. Cook for 10 to 15 minutes or until reduced by half. 7. Cut the meat crosswise into 1/2-inch slices. Serve with some sauce drizzled over the top, and pass the remaining sauce at the table. Nutritional information Per serving (based on 10): 340 calories, 38 g protein, 23 g carbohydrates, 10 g fat, 3 g saturated fat, 120 mg cholesterol, 380 mg sodium, 0 g dietary fiber, 21 g sugar Adapted by The Washington Post from "Pati's Mexican Table: The Secrets of Real Mexican Home Cooking," by Pati Jinich (Houghton Mifflin Harcourt, 2013).

Steps:

• To make the marinade: mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.
• Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.
• If you can't find banana leaves, you can use tin foil.
• Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.
• Preheat the oven to 350 degrees and unwrap the pork from the banana leaves.
• Heat the oil in a large skillet over high heat, until it is hot but not smoking. Sprinkle the pork with salt and pepper, place it in the pan, and sear for about 1 to 2 minutes on all sides.
• Place it back in the banana leaves and bundle it back up. Place the wrapped pork into the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open up and unfold the banana leaves, tucking them on the sides until you expose most of the meat. Remove the meat from the dish to rest on a cutting board. Pour all the marinade into a sauce pan and set over medium high heat, for about 10 to 15 minutes, to reduce up to 1/3 of its volume.
• Meanwhile, slice the meat at about 1/2" thickness or to your liking. Place the slices on a platter, drizzle some of the sauce on top and serve.

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.

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

Steps:

• Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
• Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
• Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
• Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
• Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
• Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.