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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 pounds pork tenderloin
1 cup red wine, preferably Merlot or Cabernet
1 cup fresh orange juice
5 fresh basil leaves, torn into small pieces
1 tbsp orange zest
1 tbsp freshly ground black pepper
1 tsp garlic powder or 1 garlic clove, crushed
2 tbsp olive oil
Salt
Freshly ground black pepper
Place pork, wine, orange juice, basil, orange zest, pepper and garlic in a large, heavy-duty zip-top plastic bag. Marinate in the refrigerator at least 4 hours. Preheat oven to 350. Remove pork from the bag and reserve marinade.
Heat oil in a large saute pan or skillet over medium heat. Add pork and brown evenly on all sides, about 5 minutes for each side. Transfer meat to a roasting pan and bake for about 20 minutes for medium rare.
Meanwhile, in the same pan used for browning the pork, add reserved marinade and simmer over medium heat until pork is ready. Season with salt and pepper. Transfer pork to a cutting board and let rest at least 5 minutes before slicing. Serve with marinade reduction. Serves 4.
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 pounds pork tenderloin
1 cup red wine, preferably Merlot or Cabernet
1 cup fresh orange juice
5 fresh basil leaves, torn into small pieces
1 tbsp orange zest
1 tbsp freshly ground black pepper
1 tsp garlic powder or 1 garlic clove, crushed
2 tbsp olive oil
Salt
Freshly ground black pepper
Place pork, wine, orange juice, basil, orange zest, pepper and garlic in a large, heavy-duty zip-top plastic bag. Marinate in the refrigerator at least 4 hours. Preheat oven to 350. Remove pork from the bag and reserve marinade.
Heat oil in a large saute pan or skillet over medium heat. Add pork and brown evenly on all sides, about 5 minutes for each side. Transfer meat to a roasting pan and bake for about 20 minutes for medium rare.
Meanwhile, in the same pan used for browning the pork, add reserved marinade and simmer over medium heat until pork is ready. Season with salt and pepper. Transfer pork to a cutting board and let rest at least 5 minutes before slicing. Serve with marinade reduction. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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