Serves : 4


  • 2   1/4 lbs                             Pork Tenderloin
  • 1/2 teaspoon                       course salt
  • 1/2 teaspoon                       freshly ground black pepper
  • 5                                            bay leaves, preferably fresh
  • 3 sprigs                                fresh thyme
  • 2 tablespoons                     olive oil
  • 1/4 cup                                 fresh tangerine or orange juice

*** See recipe for Onion and Raisin Conserve

Place the tenderloin in a baking dish and rub with the salt, pepper, bay leaves and thyme. Let rest at room temperature for 30 minutes.

Preheat oven to 375 degrees.

Scrape the marinade off the pork and reserve it. Heat the olive oil in a large skillet and add the tenderloin. Sear the meat quickly over the high heat until well browned on all sides.

Place the seared meat in a foil lined roasting pan. Rub the reserved marinade back onto the meat and pour the tangerine (or orange) juice over it. Tightly close the foil and cook for 20 minutes. Remove the tenderloin from the oven and loosen the foil to allow any steam to escape. Return it to the oven for  30-40 minutes or until the meat registers 160 degrees on a thermometer. Let rest at least 10 minutes before slicing.

While the tenderloin is resting make the Onion-Raisin Conserve, it complements the pork tenderloin.

Recipe by : Ceci, adapted from Martha

In Categories : ALL OLD RecipesFavoritesPork

Print This Print This


Serving size : 1


  • 1/2 cup                                Raisins
  • 1/2 cup                                fresh tangerine or orange juice
  • 3 tablespoons                     unsalted butter
  • 1/2                                        red onion, peeled and halved and sliced thinly lengthwise
  • 1 small                                 bulb fennel, halved, cored and thinly sliced lengthwise
  • 1 teaspoon                           sugar
  • Salt and Pepper to taste

Combine the raisins and the juice and let macerate for 30 mintues

Melt 2 tablespoons of the butter in a large skillet and saute the onion for 5 minutes until softened. Add the fennel. Cook over medium heat for 5 further minutes. Add the raisins, juice and the remaining tablespoon of butter. Stir in the sugar and season to taste.

Serving ideas : With pork tenderloin

NOTES: There is a lot you can do with this conserve. Substitute the raisins for dried cherries on any other dried fruit. Substitute the fennel with celery, or leave it out entirely, using more onion. The conserve would also compliment chicken.

Recipe by : CECI (from Martha)

In Categories : ALL OLD RecipesCondiments

Print This Print This

Linda McBride's Favorite Recipes and Photographs!