Name: Citrus Pork Tenderloin
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Pork tenderloins - 2; Garlic, sliced, or more to taste - 2 cloves; Salt and ground black pepper to taste - 2 cloves; Blood oranges, halved - 3; Fruity white wine, such as sauvignon blanc - 1 cup; Coarsely chopped cilantro - ¼ cup; Cornstarch - 1 tablespoon; Cold water - ½ cup

Ingredients for - Citrus Pork Tenderloin

1. Pork tenderloins 2

2. Garlic, sliced, or more to taste 2 cloves

3. Salt and ground black pepper to taste 2 cloves

4. Blood oranges, halved 3

5. Fruity white wine, such as sauvignon blanc 1 cup

6. Coarsely chopped cilantro ¼ cup

7. Cornstarch 1 tablespoon

8. Cold water ½ cup

How to cook deliciously - Citrus Pork Tenderloin

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.

3 . Stage

Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.

4 . Stage

While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.