Citrus Pork Tenderloin Recipe: Juicy & Flavorful!

Ingredients

• 2 pork tenderloins
• 2 cloves garlic, sliced, or more to taste
• salt and ground black pepper to taste
• 3 blood oranges, halved
• 1 cup fruity white wine, such as sauvignon blanc
• 0.25 cup coarsely chopped cilantro
• 1 tablespoon cornstarch
• 0.5 cup cold water

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C) for optimal cooking.
2. Using a sharp knife, make small shallow slits in the pork tenderloins and insert a garlic slice into each. Season the pork with salt and pepper, then place in a 9x13-inch glass baking dish. Squeeze blood orange halves over the pork, leaving 2 or 3 squeezed halves in the dish. Pour white wine over the pork and sprinkle with fresh cilantro.
3. Bake in the preheated oven until a meat thermometer reads 150 degrees F (65 degrees C) in the thickest part, approximately 30 minutes. Let the pork rest for 5 to 10 minutes before slicing.
4. While the pork rests, discard the baked orange rinds and pour the pan juices into a small saucepan. Bring the juices to a boil. In a separate small bowl, whisk cornstarch and cold water until smooth, then stir into the pan juices. Reduce heat to low and simmer the sauce for about 5 minutes, until thickened. Slice the pork into thin medallions, top with the prepared citrus sauce, and serve immediately.

Nutrition

• Calories: 186 kcal
• Fat Content: 4 g
• Fiber Content: 2 g
• Sugar Content: 0 g
• Sodium Content: 47 mg
• Protein Content: 21 g
• Cholesterol Content: 63 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g