For an even deeper citrus flavor, consider zesting one of the blood oranges before juicing and adding the zest to the pan juices. If you don't have blood oranges, regular oranges or even mandarin oranges can be substituted, though the flavor will be slightly different. Serve this dish with a side of roasted vegetables, such as asparagus or broccoli, and a grain like quinoa or couscous for a complete and balanced meal. The sauce can be made ahead of time and reheated gently before serving. Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Citrus Pork Tenderloin
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS21
Elevate your weeknight dinner with this vibrant Citrus Pork Tenderloin! The bright acidity of blood orange and crisp white wine beautifully complements the savory pork, creating a harmonious and unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol63 mg
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Fiber2 g
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Protein21 g
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Saturated Fat2 g
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Sodium47 mg
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Sugar0 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepUsing a sharp paring knife, make small, shallow slits into the pork tenderloins. Stuff a slice of garlic into each slit. (10 minutes)
03
StepSeason the pork generously with salt and freshly ground black pepper. Place the tenderloins in a 9x13-inch glass baking dish. (2 minutes)
04
StepSqueeze the juice from all blood orange halves over the pork. Leave 2-3 of the squeezed orange halves in the baking dish for added flavor. Pour the white wine over the pork and sprinkle with cilantro. (3 minutes)
05
StepBake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin registers 150 degrees F (65 degrees C), approximately 30 minutes. (30 minutes)
06
StepRemove the pork from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (10 minutes)
07
StepWhile the pork is resting, discard the baked orange rinds from the baking dish. Pour the pan juices into a small saucepan. (2 minutes)
08
StepBring the pan juices to a boil over medium-high heat. (3 minutes)
09
StepIn a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir the slurry into the boiling pan juices. (1 minute)
10
StepReduce the heat to low and simmer the sauce, stirring constantly, until it thickens slightly, about 5 minutes. (5 minutes)
11
StepSlice the pork into thin medallions and arrange on a serving platter. Drizzle generously with the citrus-infused sauce and serve immediately.
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Destiny Beahan
Jun 26, 2025I substituted regular oranges and it still turned out great.
Aryanna Metzkub
Jun 8, 2025I added a little Dijon mustard to the sauce for extra tang.
Verla Mraz
May 28, 2025This is my new go-to pork tenderloin recipe!
Cielo Carter
May 25, 2025Absolutely delicious! The blood orange flavor really shines through.
Louie Mccullough
May 24, 2025The sauce is amazing! I could eat it with a spoon.
Eladio Keebler
May 20, 2025This recipe is so easy to follow, and the pork comes out perfectly every time.
Natasha Friesen
Apr 11, 2025My family loved this! Even my picky eaters enjoyed it.
Zelda Williamson
Apr 8, 2025Fantastic recipe!