Ingredients:
- 2 pork tenderloins
- 1/2 orange, cut in quarters
- 1/4 cup orange juice
- 5 cloves garlic
- 1/4 cup smoked paprika
- 2 tablespoons olive oil
- 6 tablespoons kosher salt
- 6 Yukon Gold potatoes, halved
- 1 bag Brussels sprouts, stems removed, halved
- 1 orange, zested
- 1/4 cup orange juice
- 1/4 cup orange marmalade
- 2 tablespoons brown sugar
- 1/2 teaspoon rosemary, freshly chopped
- 1/4 teaspoon cinnamon
Instructions:
- Make marinade: In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours,
up to 24 hours. - Prepare potatoes and Brussels sprouts: Toss potatoes and Brussels sprouts with olive oil, salt, and pepper.
- Make sauce: In a small saucepan over medium heat, stir together sauce ingredients. Simmer until thickened, about 10 minutes.
- Preheat oven and roast pork: Preheat oven to 450°F (230°C). Remove pork tenderloins from the refrigerator and allow to rest on the counter for one hour. Place pork tenderloins in a baking pan (uncovered) and roast for 10 minutes. Lower heat to 350°F (175°C) and cook for another 25 minutes. Spread half of the sauce over the pork. Bake for an additional 20 minutes, or until a thermometer inserted in the center of the loin reads 145°F.
- Roast vegetables: Add potatoes and Brussels sprouts to the oven during the last 20-30 minutes of cooking.
- Finish and serve: Remove pork tenderloin and veggies from the oven. Drizzle with remaining sauce and garnish with freshly chopped herbs. Let rest at least 15 minutes before slicing and serving.
Optional additions:
- For extra flavor: Add a pinch of cayenne pepper or red pepper flakes to the marinade or sauce.
- For a richer texture: Use a combination of orange marmalade and honey for the sauce.
- For a spicier kick: Add a pinch of chili powder to the marinade or sauce.
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