Pork Tenderloin with Oranges & Pink Peppercorns
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.
- 1 large orange, preferably navel
- 2 1/2 pounds pork tenderloin, trimmed
- 1/4 teaspoon salt
- 1 tablespoon coarsely ground pepper
- 2 teaspoons canola oil, divided
- 1 large shallot, finely chopped
- 1 tablespoon minced fresh ginger
- 1/2 cup dry sherry, (see Tip)
- 3/4 cup orange juice
- 2 teaspoons balsamic vinegar
- 2 teaspoons pink peppercorns
- Preheat oven to 400°F. Coat a rack with cooking spray and set on a baking sheet.
- Remove skin and white pith from the orange with a sharp knife. Cut the orange segments from their surrounding membrane and set aside.
- 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.
- 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.
- Cut the pork into 1/2-inch-thick slices and serve with the sauce.
Tips & Notes
- Tip: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
Per serving: 238 calories; 7 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 208 mg sodium; 346 mg potassium.
Nutrition Bonus: Vitamin C (82% daily value), Selenium (47% dv), Potassium (18% dv), Zinc (15% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 fruit, 3 1/2 very lean meat, 1/2 fat
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- January/February 1994