Wednesday, June 1, 2011
Orange Herb Pork Tenderloin
1 tsp oregano
Preheat the oven to 400F. In a large zip lock bag, combine 1 tbsp of the olive oil with the garlic. Add the pork, turning to coat completely, and refrigerate for one hour. After marinating, remove the pork from the bag and season with salt and pepper. In a medium oven proof skillet, heat the remaining olive oil over medium-high heat. Add the pork and cook until richly browned on all sides, about 10-15 minutes. Add the orange juice, wine, broth and herbs and bring to a boil. Transfer the skillet to the oven and roast for about 35 minutes or until the center of the tenderloin reaches 145F. Remove the pork from the skillet and strain the cooking liquid into a saucepan. Boil the sauce until reduced to 1/2 cup, about 15 minutes. If a thicker sauce is desired, mix 1 tbsp of cornstarch with 2 tbsp of orange juice and add to the sauce, simmering until thickened. Slice the tenderloin evenly and top with sauce.
Although we're still on a detour, we're going to do our best to enjoy the new scenery until the golden road is finished being reconstructed!