Pork Tenderloin With Tangerine Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large tangerine
- 1large clove garlic
- 1sprig rosemary to yield 1 teaspoon chopped, or ½ teaspoon dried
- 2teaspoons brown sugar
- 2teaspoons Worcestershire sauce
- 1tablespoon dry vermouth
- 8ounces pork tenderloin
Nutritional analysis per serving (2 servings)
197 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 24 grams protein; 137 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
If using a broiler instead of a stove-top grill, turn on broiler and cover broiler pan with double thickness of aluminum foil.
- Step 2
Grate rind from tangerine, and squeeze tangerine to yield ½ cup juice; put into bowl large enough to hold the pork.
- Step 3
Mince garlic; chop rosemary leaves; add to bowl with sugar, Worcestershire sauce and vermouth, and mix well.
- Step 4
Wash, dry and slice tenderloin into ½-inch-thick slices, and stir into marinade.
- Step 5
Prepare stove-top grill if using. Arrange slices of pork on grill or broiler. Brush with marinade. Grill or broil pork for a couple of minutes; brush with marinade, turn and continue cooking until pork is slightly pink in the center, about 5 minutes. Bring remaining marinade to boil, and spoon over pork slices on plates.
Private Notes
Comments
Cut the sugar in half, added 1 tsp dijon mustard and used brandy instead of vermouth (it’s what I had on hand & brandy pairs well with citrus). This gave more depth to the flavor and will make again. Possibly increasing the dijon mustard or maybe adding a small amount of grated ginger. Definitely quick & easy for a weeknight dinner for two with cous cous & a green veg.
This was delightful! My daughter prepared it and I couldn’t get enough! Served with sautéed kale and sweet potatoes.
We loved this sauce/marinade--made as directed except subbed Cointreau (no vermouth in the house!) and added about a tablespoon of grainy mustard. It did lean a bit sweet, but I like that with pork, especially. Seared a tenderloin, then deglazed with the sauce when it was almost done and finished with a bit of butter while the pork rested. Yum.
Cut the sugar in half, added 1 tsp dijon mustard and used brandy instead of vermouth (it’s what I had on hand & brandy pairs well with citrus). This gave more depth to the flavor and will make again. Possibly increasing the dijon mustard or maybe adding a small amount of grated ginger. Definitely quick & easy for a weeknight dinner for two with cous cous & a green veg.
Advertisement