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
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
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