Thursday, February 21, 2008

Pork Tenderloin with Garlic Orange Vinaigrette

Don't let yourself live much longer without trying this. It was fantastic! Pork is a good way to mix up the typical chicken dinner and tenderloin is the best cut to do so with. Also, pork tenderloin is reasonable priced. The 2 lb. tenderloin I used was a little over $5.00. It is easy to prepare and flavorful. TRY THIS!

Pork tenderloin served with Caesar salad and biscuits.
Here is a hint- use Ken's Steakhouse Lite Caesar Salad Dressing.
You can find it in the grocery store by all the other bottled salad dressings (not refrigerated).
Hands down, the best Caesar dressing around.

2 pork tenderloins (about 1 pound each), trimmed and patted dry
Kosher salt and ground pepper
Olive oil
1/4 cup orange juice
2 Tbsp Dijon mustard
1 Tbsp honey
1 garlic clove

Season all sides of the pork with salt and pepper and set aside.

In a large skillet over medium heat, add 3 Tbsp olive oil. Once the oil runs quickly in the pan, add pork to skillet, and cook, turning occasionally until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil. Let rest 5 to 10 minutes.

Meanwhile, in a blender, combine orange juice, mustard, honey, garlic and 2 Tbsp. olive oil. Blend until smooth.

Slice tenderloin into medallions and drizzle sauce over the top.

Rookie's Notes: I had a whole 2 lb. tenderloin and the recipe calls for two 1 lb. tenderloins. I just cut mine in half lengthwise. It worked just fine.

Also, if you don't have a good instant-read thermometer for meat, get one. Click here to see which one I have and love. A meat thermometer is a must. It takes the guess work out of meat's doneness.

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