Pork is the perfect entree for any season.
This juicy white meat is particularly appealing for an autumn dinner. Add a vegetable gratin made with some of those last produce items from your garden and farmers market, coupled with a fresh salad like my raw vegetable salad, and you have a colorful and delicious meal for a gathering of family and friends.
Marinate the tenderloin 6 hours ahead, or ideally, overnight. Save the marinade to transform into the sauce for the final dish, making sure to heat it to a boil for safety reasons
Recipes for the other items in the photo below (sweet corn cake with cherry compote and the vegetable gratin) were published in my Harvest Moon article recently featured in the Milwaukee Journal Sentinel. Click here to get them.
Herb Marinated Pork Tenderloin
Reserve the marinade to create a sauce for the finished dish. Remember to bring the marinade to a complete boil when reducing to a sauce. Leftover chipotle chilies can be frozen in a small freezer bag for future use.
One 2-pound pork tenderloin, trimmed
½ cup fresh lime juice, about 5 limes
½ cup fresh orange juice, about 2 oranges
zest of two oranges
zest of two limes
1/3 cup honey
3 tablespoons low-sodium soy sauce
1 tablespoon chopped fresh peeled ginger root
2 garlic cloves, peeled and finely chopped
½ teaspoon salt
1 canned chipotle chili in adobo sauce, finely chopped
1 tablespoon adobo sauce from the canned chilies
3 tablespoons chopped fresh cilantro, divided
3 tablespoons chopped fresh oregano, divided
¾ cup vegetable or chicken stock
2 teaspoons cornstarch
2 tablespoons water
canola or vegetable oil for searing the meat
Trim the tenderloins of any silver skin. If the end of the tenderloin is thin, fold it into the tenderloin and tie to create a more uniform sized tenderloin.
In a mixing bowl, combine the lime juice, orange juice, fruit zests, garlic clove, ginger, honey, salt, soy sauce, chipotle pepper, 2 tablespoons of cilantro and 2 tablespoons of oregano.
Place the tenderloin in a large zip lock bag. Pour in the marinade and close. Refrigerate 6 hours or overnight.
Preheat the oven to 375 degrees. Line a roasting pan or baking sheet with sides with foil. Set aside. Remove the pork tenderloin, reserving the marinade.
Heat a large heavy skillet on medium high heat. Add just enough oil to thinly coat the bottom of the pan. When hot, add the pork tenderloin. Sear on all sides.
Place the seared pork tenderloin on the prepared pan. Place the tenderloin on the prepared pan and roast to an internal temperature of 145 – 150 degrees…about 15 minutes. Use a meat thermometer to check the temperature placing it in the center of the pork tenderloin. Let the meat rest for 10 minutes before slicing.
While meat is roasting, place the reserved marinade along with the vegetable or chicken stock into a saucepot. Bring to a boil. Reduce to a simmer. Whisk together the cornstarch and water and drizzle into the simmering stock to thicken. Strain the sauce through a sieve, discarding the solids. Add the remaining cilantro and oregano to the finished sauce.
Slice tenderloin and serve with the sauce.