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Citrus Balsamic Pork Tenderloin
1/4 cup freshly squeezed lemon juice 1/2 cup freshly squeezed orange juice Good olive oil 2 tablespoons minced garlic 1 1/2 tablespoons minced fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar Kosher salt 3 pork tenderloins (about 1 pound each) Freshly ground black pepper
Combine the orange and lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, balsamic vinegar, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. Preheat the oven to 400 degrees F. Remove the tenderloins from the marinade, and discard the marinade. Leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons of olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. Season with salt and pepper and serve.
Presented by: Chef Mark McKinney
9000 Executive Park Drive
Building D Suite 300
Knoxville, TN 37923