Savory Citrus-Glazed Pork Tenderloin
This Savory Citrus-Glazed Pork Tenderloin recipe is a delightful blend of flavors that ensure a tender and juicy roast every time. The pork tenderloins are generously seasoned with a mix of shallots, spices, and fresh ginger, creating a fragrant aroma during cooking. The addition of fresh orange juice and brown sugar in the sauce gives the dish a sweet, tangy glaze that perfectly complements the savory elements of the roast. Ideal for a special dinner or a cozy family meal, this dish can be prepared ahead of time, allowing you to spend more time with your loved ones. Serve it with a side of roasted vegetables or a crisp salad for a delightful one-dish meal experience.
2
Servings
400
Calories
10
Ingredients
Ingredients
pork tenderloin
1 1/2 lb (Trimmed)
shallots
3 (Chopped)
bay leaves
2 (Crumble 1 and use 2 whole)
salt
1 1/2 teaspoons (N/A)
fresh ground pepper
to taste (N/A)
ground allspice
1 1/3 teaspoons (Divided)
ground ginger
3/4 teaspoon (N/A)
fresh orange juice
1/2 cup (N/A)
light brown sugar
3 tablespoons (N/A)
fresh ginger
2 tablespoons (Minced)
Instructions
1
Preheat your oven to 450°F (230°C).
2
In a small bowl, combine the chopped shallots, crumbled bay leaves, salt, ground allspice, and ground ginger. Add a generous amount of fresh ground pepper to season.
3
Rub the seasoning mixture thoroughly onto all surfaces of the pork tenderloin, ensuring an even coat.
4
Place the seasoned pork tenderloin on a rack in a roasting pan to allow even heat circulation.
5
Roast in the preheated oven for about 25 minutes, or until the internal temperature of the pork reaches 150°F (65°C).
6
Once done, remove from the oven and allow the pork to cool slightly before slicing into medallions.
7
This pork can be prepared a day in advance; simply bring it to room temperature before serving.
8
For the sauce, combine the orange juice, minced shallot, light brown sugar, minced fresh ginger, and whole bay leaves in a heavy saucepan.
9
Season the sauce with additional ground black pepper to taste.
10
Simmer the mixture over medium heat for about 10 minutes or until it reduces to a slightly syrupy consistency. This sauce can also be prepared a day ahead and refrigerated. Reheat gently before serving.
Nutrition Information
12.5g
Fat
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Savory Citrus-Glazed Pork Tenderloin?
The main protein used in this recipe is a 1 1/2 lb trimmed pork tenderloin.
What temperature should the oven be preheated to?
The oven should be preheated to 450°F (230°C) for roasting the pork.
How long does it take to roast the pork tenderloin?
The pork tenderloin typically takes about 25 minutes to roast in the preheated oven.
What is the target internal temperature for the pork?
The internal temperature of the pork should reach 150°F (65°C) before it is removed from the oven.
What are the primary flavors in the citrus glaze?
The glaze is a sweet and tangy blend made from fresh orange juice, light brown sugar, minced fresh ginger, and shallots.
Can this recipe be prepared ahead of time?
Yes, the pork can be prepared a day in advance and brought to room temperature before serving. The sauce can also be made a day ahead and gently reheated.
How many servings does this recipe yield?
This recipe is designed to yield 2 servings.
What spices are included in the dry rub for the pork?
The dry rub consists of chopped shallots, crumbled bay leaves, salt, ground allspice, ground ginger, and fresh ground pepper.
How should the pork be prepared before seasoning?
The pork tenderloin should be trimmed of any excess fat or silver skin before applying the spice mixture.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in one serving?
One serving of this dish provides 30g of protein.
What is the fat content per serving?
There is 12.5g of fat per serving in this recipe.
How many carbohydrates are in a serving?
Each serving contains 30g of carbohydrates.
What is the best way to slice the pork for serving?
After cooling slightly, the pork tenderloin should be sliced into medallions.
How many shallots are needed in total?
The recipe calls for 3 chopped shallots for the seasoning and 1 minced shallot for the sauce.
Are the bay leaves used whole or crumbled?
The recipe uses both: one bay leaf is crumbled into the seasoning rub, and two whole bay leaves are used in the sauce.
What kind of ginger is used in the sauce?
The sauce uses 2 tablespoons of minced fresh ginger.
What kind of ginger is used in the pork rub?
The dry rub for the pork uses 3/4 teaspoon of ground ginger.
What type of orange juice should be used?
The recipe recommends using 1/2 cup of fresh orange juice for the best flavor.
How should the sauce be cooked?
The sauce ingredients should be simmered in a heavy saucepan over medium heat for about 10 minutes until syrupy.
What category does this recipe fall under?
This recipe is categorized as a One Dish Meal.
What equipment is recommended for roasting?
The recipe suggests placing the pork on a rack in a roasting pan to ensure even heat circulation.
Can I substitute the light brown sugar?
While light brown sugar is specified for its specific sweetness, you could use dark brown sugar or honey as a substitute.
How many individual ingredients are required?
There are a total of 10 ingredients required for this recipe.
What are some suggested side dishes?
It is recommended to serve this dish with roasted vegetables or a crisp salad.
How much allspice is used?
The recipe uses 1 1/3 teaspoons of ground allspice, which is divided between the rub and potentially the sauce seasoning.
Is this recipe suitable for a special dinner?
Yes, its fragrant aroma and sophisticated glaze make it ideal for a special dinner or cozy family meal.
Should I season the sauce with salt?
The recipe specifically mentions seasoning the sauce with additional ground black pepper to taste, but you may add salt if desired.
What should I do if the sauce is too thin?
Continue simmering the mixture over medium heat until it reduces to a slightly syrupy consistency.
Is it necessary to let the pork rest?
Yes, allowing the pork to cool slightly before slicing helps retain its juices for a tender result.