Orange Marinated Pork Tenderloin with Cold Orange and Chive Sauce Recipe
Ingredients
| Tenderloins | 3 Large | |
| MARINADE | ||
| Grated rind and juice of 2 oranges | ||
| 2 cup olive or sunflower oil | ||
| Black peppercorns | 12 To taste, crushed | |
| Onion | 1 , sliced | |
| Soy sauce | 2 Tablespoon | |
| ORANGE AND CHIVE SAUCE | ||
| Oranges | 3 Large | |
| Wine vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Chicken stock | 1 1/4 Cup (16 tbs) | |
| 7 teaspoons arrowroot or cornstarch | ||
| Lemon juice | 1 | |
| Snipped chives | 2 Tablespoon | |
Directions
Make a cut in the tenderloins lengthwise, not cutting all the way through.
Open out the pork.
Place them cut sides down on a working surface.
Cover them with wax paper and pound them until thin and flat.
Cut in half crosswise.
Mix all the ingredients for the marinade.
Add the pork and marinate for 24 hours.
To make the sauce, thinly pare the rind off the oranges with a potato peeler.
Cut the rind into fine shreds.
Put the shredded rind into a small saucepan and cover with cold water.
Bring to a boil and simmer gently for about 10 minutes, then drain.
Set aside.
Put the vinegar and sugar into a saucepan and stir to dissolve the sugar.
Bring to a boil and boil fast until you have a reduced, caramellike syrup.
Add the stock, stirring well, and bring back to a boil.
Boil for 10 minutes.
Dissolve the arrowroot in the lemon juice.
Add some of the hot liquid and stir well, then stir into the remaining liquid in the saucepan.
Simmer for 1 minute, stirring until thickened and clear.
Remove from the heat and cool.
Cut the oranges into segments, removing all the white pith and membrane.
Add the segments to the cold sauce with the orange rind shreds and chives.
Pour into a bowl.
Cover and chill until ready to serve.
When ready to cook the pork, drain it and pat dry with paper towels.
Cook on the barbecue for about 5-7 minutes each side, turning so that they cook evenly.
Serve with the cold sauce.
Open out the pork.
Place them cut sides down on a working surface.
Cover them with wax paper and pound them until thin and flat.
Cut in half crosswise.
Mix all the ingredients for the marinade.
Add the pork and marinate for 24 hours.
To make the sauce, thinly pare the rind off the oranges with a potato peeler.
Cut the rind into fine shreds.
Put the shredded rind into a small saucepan and cover with cold water.
Bring to a boil and simmer gently for about 10 minutes, then drain.
Set aside.
Put the vinegar and sugar into a saucepan and stir to dissolve the sugar.
Bring to a boil and boil fast until you have a reduced, caramellike syrup.
Add the stock, stirring well, and bring back to a boil.
Boil for 10 minutes.
Dissolve the arrowroot in the lemon juice.
Add some of the hot liquid and stir well, then stir into the remaining liquid in the saucepan.
Simmer for 1 minute, stirring until thickened and clear.
Remove from the heat and cool.
Cut the oranges into segments, removing all the white pith and membrane.
Add the segments to the cold sauce with the orange rind shreds and chives.
Pour into a bowl.
Cover and chill until ready to serve.
When ready to cook the pork, drain it and pat dry with paper towels.
Cook on the barbecue for about 5-7 minutes each side, turning so that they cook evenly.
Serve with the cold sauce.
Chef
