Pork Tenderloin with Oranges & Pink Peppercorns (Printer-Friendly Version) | Eating Well
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Pork Tenderloin with Oranges & Pink Peppercorns

http://www.eatingwell.com/recipes/pork_tenderloin_with_oranges_pink_peppercorns.html

From EatingWell:  January/February 1994

The sweet oranges in this recipe play off of the sweet pungency of pink peppercorns, which are not peppercorns at all, but the dried berries of a rose plant grown in Madagascar. Ginger, shallots and balsamic vinegar round out the flavor of the sauce.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat a rack with cooking spray and set on a baking sheet.
  2. Remove skin and white pith from the orange with a sharp knife. Cut the orange segments from their surrounding membrane and set aside.
  3. Sprinkle pork with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium0high heat. Add the pork and cook until browned, 2 to 4 minutes per side. Transfer to the prepared rack. (Do not wash the pan.) Roast until the internal temperature registers 160°F, about 20 minutes. Transfer to a clean cutting board and let rest for 5 minutes.
  4. About 10 minutes before the pork is ready, add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add shallot and ginger; cook until soft, about 2 minutes. Add sherry and cook until almost evaporated, about 2 minutes. Add orange juice and vinegar. Cook until reduced by half, about 4 minutes. Remove from heat, stir in the reserved orange segments and pink peppercorns. Taste and adjust seasonings.
  5. Cut the pork into 1/2-inch-thick slices and serve with the sauce.

Nutrition

Per serving : 238 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 74 mg Cholesterol; 14 g Carbohydrates; 25 g Protein; 2 g Fiber; 208 mg Sodium; 346 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 3 1/2 very lean meat, 1/2 fat

Tips & Notes