Pork tenderloin in the oven in orange marinade
6 servings
60 minutes
Pork tenderloin in orange marinade is a harmony of flavors and aromas. The combination of the sweetness and slight acidity of orange with spicy mustard, garlic, and spices transforms the meat into a tender, juicy, and savory treat. This recipe draws inspiration from culinary traditions where citrus fruits are used to add freshness and depth of flavor to meat dishes. When roasted, the pork develops a caramelized crust, and the addition of a sauce made from the marinade makes it particularly rich and velvety. It is perfect for a festive dinner or a cozy family gathering, served with vegetables or a light side dish.
1
Prepare all the products.
2
Squeeze 70 ml of juice from the orange and strain it.
- Oranges: 1 piece
3
Add salt, sugar, paprika, pork spices, and mix.
- Salt: to taste
- Sugar: 1.5 teaspoon
- Paprika: 1 tablespoon
- Spices for pork: 10 g
4
Add mustard.
- Mustard: 2 teaspoons
5
Add tomato paste and mix everything well.
- Tomato paste: 2 tablespoons
6
Crush the garlic with a knife, add it to the marinade. Rinse the meat, dry it, sprinkle with pepper, place in a container, and pour the marinade over it, refrigerate for 3 hours.
- Garlic: 4 cloves
- Pork tenderloin: 800 g
- Ground black pepper: to taste
7
Preheat the oven to 210 degrees, grease the baking dish with vegetable oil, remove the marinade from the meat, and roast the pork on the middle rack for 25 minutes.
- Vegetable oil: 1 tablespoon
8
Collect the remaining marinade in a saucepan, add 200 ml of water, place on medium heat, and simmer for 6 minutes after boiling.
- Oranges: 1 piece
9
Dissolve starch in 2 tablespoons of water, remove garlic from the marinade, add the dissolved starch, bring to a thickening while stirring continuously, boil for 30 seconds, transfer the sauce to cool.
- Cornstarch: 1 tablespoon
10
Remove the pork from the oven, let it rest for a couple of minutes, slice it, and serve with sauce.