Pork Tenderloin with Blood Orange-Rosemary Glaze

Chef Justin Severino, Cure and Morcilla restaurants, Pittsburgh, PA

Number of servings

Glaze ingredients

  • 4 Sunkist® Blood Oranges
  • 0.5 cup Sugar
  • 1 cup Port Wine
  • 0.5 cup Balsamic Vinegar
  • 0.25 cup Water
  • 1 tablespoon Rosemary, minced

Pork ingredients

  • 2 Tenderloin can also be chilled and sliced thin. Use extra glaze as a sauce or to accompany the thinly sliced meat in a sandwich.
  • 2 ounces Vegetable Oil
  • Salt and Pepper to Taste

Glaze

Directions
  1. With a vegetable peeler, peel off outer rind of the oranges to keep pieces large as possible.
  2. Place the rinds in a pot and add just enough cold water to cover them. Bring to a boil at high heat. As soon as the mixture boils, strain off the water. Repeat this process 2 more times.
  3. Juice the peeled oranges. Combine juice, sugar, port, vinegar, water and rosemary in small saucepot. Simmer until rind is tender enough to puree, approx. 15-20 minutes.
  4. Place in blender and puree on high until smooth. Store glaze in a container with lid and refrigerate for future use.

Pork

Directions
  1. Preheat oven 350F. Pre-season tenderloins with salt and pepper.
  2. Heat a 12-14” sauté pan to medium heat, add 2 ounces of vegetable oil. Allow 1-2 minutes for oil to get hot.
  3. Add pork tenderloins to hot sauté pan, searing 2-3 minutes on all sides.
  4. Remove from sauté pan and place on a resting rack on a sheet tray. Glaze heavily with blood orange-rosemary glaze.
  5. Cook in 350F oven, roughly 20 minutes, to an internal temperature of 145F. Remove from oven; allow meat to rest before cutting.
  6. Tenderloin can also be chilled and sliced thin. Use extra glaze as a sauce or to accompany the thinly sliced meat in a sandwich.