Blood Orange-Rosemary Pork Tenderloin

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Helllllooo out there. ::tap tap:: Is this thing on?

So sorry about the very unintentional break (I know, I feel like every post starts out with an apology these days. Sigh.) I lost my camera cord and not one of the other 496850 USB cords we had would fit into both my computer and my camera, so that was an issue. But it’s been found!

(True story: My husband just cleaned out our guest bedroom but decided to create and keep a new box that is, by definition, already outdated called “old tech.” In case you’re wondering why all the USBs.)

I guess the good news is I was able to recover a few posts’ worth of pics, so we should be good to go for a few weeks even if I manage to lose the cord again.

I’m starting with this post because blood oranges are currently in season and I think you should probably make this while you have the chance. This is a simple recipe that looks rather impressive despite its ease. The most time consuming part is juicing so many oranges, but I make quick work of that with a citrus juicer. Beyond that, it’s as simple as whisking together a marinade and blending together a sauce. BOOM.

Blood oranges are delicious on their own, but they add something distinctive to their regular-ol’-citrus counterparts when used as a marinade and sauce. Less acidic than oranges, blood oranges also are a little sweeter with some berry undertones. We really loved the orange and rosemary together. This is a combination I’ve had a few times and it does not disappoint. There’s something about the brightness of the citrus mixed with the piney fragrance of the rosemary that just works. the My kids enjoyed dipping all other components of their meal (sweet potatoes and green beans) into the sauce as well. Can’t argue with that.

Blood Orange-Rosemary Pork Tenderloin

  • 10 minutes active (up to 4 hours inactive)
  • 25 minutes
  • 4 servings

Ingredients

  • 2 cups fresh blood orange juice (squeezed from about 8 blood oranges)
  • 6 Tbsp. olive oil, divided
  • 2 Tbsp. balsamic vinegar, divided
  • 2 Tbs chopped fresh rosemary leaves.
  • 1 Tbsp. Dijon mustard
  • 1 (1-1.25 lb.) pork tenderloin, trimmed
  • 1 Tbsp. honey

Directions

  1. Whisk together 1/2 cup of the blood orange juice, 3 tablespoons of oil, 1 tablespoon of the balsamic vinegar, rosemary, and the Dijon mustard. Pour the mixture into a large resealable bag and add the pork. Turn the pork around and make sure it's covered in the marinade. Allow to marinate for at least 1 hour, and up to 4 hours (I like to turn the pork around 1-2 times during this time to make sure the marinade remains on all sides.)
  2. Meanwhile, pour the remaining 1.5 cups of blood orange juice into a small saucepan. Cook over medium or medium high heat until reduced to 3 tablespoons. Transfer the mixture to a blender and add the honey, remaining tablespoon of balsamic vinegar, and remaining 3 tablespoons of oil. Blend until smooth and emulsified (you can refrigerate this for up to 4 hours before serving).
  3. When ready to cook the pork, preheat the oven to 425 degrees.* Season the pork liberally with salt and pepper. Heat a cast iron skillet over medium-high heat, and then add the pork, searing on all sides (the oil in the marinade should be enough to prevent the pork from sticking in cast iron, but you may need to add a little oil if using stainless), about 8 minutes total.
  4. Transfer the skillet to the oven and cook until the pork registers 140 degrees in the thickest portion, about 15 minutes. Cover with foil and let rest for 5 minutes before slicing. Serve with the blood orange sauce.



    *Note: You can grill the tenderloin instead of roasting if you prefer.
Adapted from Bobby Flay's Grill It! via Pink Parsley