Ingredients:
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4
medium Sunkist® Moro oranges (blood oranges)
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1
pork tenderloin (about 1 pound per tenderloin)
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2
Tbsp.
balsamic vinegar
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1
medium cloves garlic, minced
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1
tsp.
chopped fresh tarragon thyme or marjoram leaves
-
1/8
tsp.
ground pepper
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1
tsp.
Olive oil
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1
Tbsp.
butter or margarine
-
1
Tbsp.
honey
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¾
cup
chicken broth
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1
Tbsp.
cornstarch
Instructions: (Makes 4 servings)
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Juice 2 oranges to equal 1/3 cup juice
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Hand peel and segment remaining 2 oranges; set aside
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Rinse pork and pat dry
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Place pork in 1-gallon size zip-type plastic bag and add the orange juice, vinegar, garlic herb, and pepper
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Seal well and marinate in refrigerator for 2 hours or longer, turning occasionally
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Remove pork from marinade; reserve marinade
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Place pork on rack in aluminum foil-lined pan (13 x 9 x 2 inches)
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Lightly brush all sides of pork with oil
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Roast at 425ºF for 25 to 35 minutes, or until internal temperature reaches 160°F on meat thermometer
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Remove from oven and let stand for 10 minutes while making sauce
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In medium saucepan, bring reserved marinade, butter, and honey to a boil
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Remove from oven and let stand for 10 minutes while making sauce. In medium saucepan, bring reserved marinade, butter, and honey to a boil
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Stir chicken broth into cornstarch and add to saucepan
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Cook, stirring until mixture thickens
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Add orange segments; heat
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Slice pork and serve with sauce
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Serve with hot cooked rice and fresh herb garnish, if desired