Spicy Orange-Port Pork Tenderloins Recipe

Name: Spicy Orange-Port Pork Tenderloins Recipe
Ingredients: 700 grams oranges (Grated zest and juice of 5 small Valencia or blood orange, about 1 cup); 1 shallot, minced; 3/4 tablespoon minced thyme (fresh, or 1/2 teaspoon dried thyme); 1/3 cup wine (tawny or ruby port, plus 3 tablespoons); 1 tablespoon balsamic vinegar; 1 chipotle chili en adobo (drained and chopped, adobo sauce reserved); 3 tablespoons olive oil; 3/4 teaspoon kosher salt; 2 1/2 pounds pork tenderloins (2 tenderloins,(about 2.5 lbs, total); 1/3 cup low-sodium chicken stock; 1/4 teaspoon cornstarch (mixed with 1/4 teaspoon cold water); Thyme sprigs and orange slices, for garnish

www.recipezazz.com

The marinade made with both orange zest, juice, and port wine makes for a magical experience. The marinade serves as a roasting liquid for the tenderloin,

Keywords

forevermama
forevermama recipes
forevermama meals
dinner forevermama
forevermama recipezazz
recipezazz
recipezaz
forevermama recipe
dinner
dinner recipes
dinner meals
dinner dinner
dinner recipezazz
dinner recipe
main dish
main dish recipes
main dish meals
dinner main dish
main dish recipezazz
main dish recipe

View full recipe on www.recipezazz.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.recipezazz.com.

Share this recipe:

Cooking tools:

Fine-mesh sieve
Microplane
Citrus press
Chef's knife
Cutting board
Baking dish
Skillet
Oven
Stove
Refrigerator
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Spoon
Aluminum foil
Plate
Paper towel
Plastic wrap

Ingredients

700 grams oranges (Grated zest and juice of 5 small Valencia or blood orange, about 1 cup)
1 shallot, minced
3/4 tablespoon minced thyme (fresh, or 1/2 teaspoon dried thyme)
1/3 cup wine (tawny or ruby port, plus 3 tablespoons)
1 tablespoon balsamic vinegar
1 chipotle chili en adobo (drained and chopped, adobo sauce reserved)
3 tablespoons olive oil
3/4 teaspoon kosher salt
2 1/2 pounds pork tenderloins (2 tenderloins,(about 2.5 lbs, total)
1/3 cup low-sodium chicken stock
1/4 teaspoon cornstarch (mixed with 1/4 teaspoon cold water)
Thyme sprigs and orange slices, for garnish