Pork Tenderloin with Blood Orange-Rosemary Glaze

Name: Sunkist Growers
Price range: $

By Randy Altig

Prep: 120 mins

Cook: 45 mins

Total: 165 mins

Serves: 6

Ingredients

In a small saucepan over medium heat add olive oil and scallions. Sauté until translucent. Do not let scallions darken in color.
Stir in orange zest, juice, sugar, port wine, balsamic vinegar and rosemary. Continue to stir, bringing marinade to a boil over medium-high heat. Remove from heat and let cool to 120 degrees F, approximately 5 minutes.
Pour marinade into a blender and puree on high until smooth. Set aside.

Place tenderloins in a large plastic bag. Add marinade. Marinate for at least 2 hours. Do not discard marinade when removing tenderloins from the bag.
Preheat oven to 350 degrees F. Remove tenderloins from the bag. Season with salt and pepper on all sides, pressing seasoning into meat.
Heat a 12 to 14-inch skillet to medium heat. Add vegetable oil, allow 1 to 2 minutes for oil to get hot.
Add tenderloins to skillet, searing 2 to 3 minutes per side.
Remove tenderloins from the skillet and place in a roasting pan. Pour the reserved marinade from the bag over the pork.
Cook in the oven for about 20 minutes, or until internal temperature reaches 145 F. Remove from oven, place tenderloins on a plate. Cover with foil, let rest for 5 minutes. Do not discard marinade.
While meat is resting, pour marinade from roasting pan into a small saucepan. Over medium heat, reduce marinade until it reaches a thick glaze-like consistency.
Slice tenderloins into medallions, and place on platter. Drizzle reduced Blood Orange-Rosemary Marinade over the top.
Garnish with orange wheels and rosemary sprigs.