This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"We must eat to live and live to eat."
-Henry Fielding, Author
This recipe has so many valuable techniques. The marinade tenderizes and adds flavor while keeping food juicy. Braising is key to moist juicy meats. While this recipe uses a tender cut to begin with, tougher cuts of meat turn out well when braised. Basting helps create a rich glaze and the marinade makes a rich tangy sauce by slow reduction. All perfect over mashed potatoes.
Servings: 4 | Serving size: 4 ounces pork
Cooking Time: 60 Minutes
This recipe can easily be multiplied. Leftovers are great for sandwiches.
Mix together the orange juice, lime juice, chopped oregano, thyme leaves, minced garlic, salt, and olive oil in a large glass bowl.
Place the pork tenderloins in a zipper bag and add half of the marinade. Seal the bag and marinate at least overnight.
Place the remaining marinade in the refrigerator.
When you are ready to cook the pork, place a large skillet in an oven and preheat to 375°F.
While the pan is preheating, remove the marinating pork tenderloin and the extra marinade. Set the extra marinade aside.
Place the pork tenderloins in the preheated pan and return the pan to the oven.
Cook for 4 minutes and turn the pork every 3 minutes after that, until all the sides are seared.
Strain the remaining marinade used for the pork and discard the strained herbs and garlic, reserving the liquid. (If you do not strain the marinade, the herbs will burn and the sauce will become bitter.)
After the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.
As the pork cooks and the marinade is reduced, continue to baste the tenderloin to create a caramelized glaze on the pork.
It should take 20 – 25 minutes to reach an internal temperature of 140°F. As the pork is finishing, add the remaining marinade to create a syrupy sauce.
Remove the pork from the oven and place on a cutting board to rest for 5 minutes before carving.
While the pork is resting, add the other half of the marinade to the skillet, place the skillet over medium high heat, and bring the marinade to a boil.
Reduce the heat to a simmer and reduce the sauce by half.
Add the butter and whisk until smooth.
Serve the sauce over the sliced pork.
Serving size: 4 ounces pork with sauce
|Calories 190||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 2.5g||12%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 5g||<1%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%||Vitamin C 23%|
|Calcium 0%||Iron 8%|
|Vitamin K 4mcg||Potassium 500mg|