Pork Tenderloins With Blood Orange Sauce Recipe

Name: Pork Tenderloins With Blood Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium to large pork tenderloin; 2 T SOOC Bood Orange Olive Oil; 1/2 cup of white wine; Spice Rub:; 2 teaspoons ground cumin; 1/2 teaspoon chili powder; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/2 teaspoon SOOC french citrus fennel salt; Sauce:; 1 cup freshly squeezed orange juice; 2 Tablespoons SOOC blood orange olive oil; 1 Tablespoon SOOC black cherry balsamic; 2 Tablespoons honey; 1 teaspoon reserved spice rub; 1/4 teaspoon of SOOC French citrus fennel salt

Servings: persons

1 medium to large pork tenderloin
2 T SOOC Bood Orange Olive Oil
1/2 cup of white wine
Spice Rub:
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon SOOC french citrus fennel salt
Sauce:
1 cup freshly squeezed orange juice
2 Tablespoons SOOC blood orange olive oil
1 Tablespoon SOOC black cherry balsamic
2 Tablespoons honey
1 teaspoon reserved spice rub
1/4 teaspoon of SOOC French citrus fennel salt

1
Mix spice rub ingredients together. Rub all but 1 teaspoon on the tenderloin. Place tenderloin in a dish, cover and marinate in refrigerator for at least 2 hours.
2
Preheat oven to 350 degrees. Remove tenderloin from refrigerator. Heat 2 Tablespoons of Blood Orange Olive Oil in an iron skillet or dutch oven. Add the tenderloin and brown on all sides. Pour wine in skillet and cook briefly. Cover pan and place in oven and roast pork for 20 to 30 minutes.
3
In the meantime, heat the orange juice, Blood Orange O.O. and Black cherry balsamic in a small saucepan. Add the honey and the 1 teaspoon reserved spice rub and cook over low het until everything is combined. Salt if needed.
4
Combine the cornstarch and water to create a slurry. Add it to the orange sauce and cook stirring constantly until the sauce thickens slightly and becomes glossy. Reserve.
5
Remove tenderloin from oven and place on cutting board. Let rest covered for 10 minutes. Slice and serve with sauce. Serves 3-4.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium to large pork tenderloin, 2 T SOOC Bood Orange Olive Oil, 1/2 cup of white wine, Spice Rub:, and more.

Yes, Pork Tenderloins With Blood Orange Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloins With Blood Orange Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions