What did you think of this recipe?
©2009 The Cooks Table
©
the cook's table
diary of a cook's life
The Cook's Table Designed By
ingredients
What did you think of this recipe?
orange chipotle glazed pork tenderloin
This dish is very easy and has intense balanced flavours that make it far from boring. A tender piece of pork tenderloin pan seared and baked with this bold sweet and spicy glaze is a quick recipe that is sure to please. I served this with a twist on the Creole classic red beans and rice.
1-2 pork tenderloins cleaned and trimmed, silver skin removed
1 cup orange juice
2 Tbsp soy sauce
2 Tbsp brown sugar
1 Tsp cumin ( whole)
3 cloves minced garlic
1 tsp Dijon mustard
1 tsp orange zest
the juice of 1/2 lemon
1-3 Tbsp minced chipotle peppers in adobo sauce (add this ingredient by taste, 1 Tbsp at a time)
1 cup orange juice
2 Tbsp soy sauce
2 Tbsp brown sugar
1 Tsp cumin ( whole)
3 cloves minced garlic
1 tsp Dijon mustard
1 tsp orange zest
the juice of 1/2 lemon
1-3 Tbsp minced chipotle peppers in adobo sauce (add this ingredient by taste, 1 Tbsp at a time)
Suggested Drink Pairing
design
Start off by trimming up your pork tenderloin. The tenderloin bought at the store will have a bit of fat on it as well as silver skin on the thick end. This silver skin is very tough and has to be removed. To remove it use a sharp knife insert it in the meat just below the silver skin and cut away from you. Get a small piece of the silver skin and pull it away from the meat and hold it taught.
With your knife lightly slice along the meat while pulling the silver skin away. In the photos below you can see the difference between the tenderloin once it has been cleaned.
In a pot with a Tbsp of olive oil on medium heat Saute your cumin and garlic. Add all other ingredients except your minced chipotle peppers. Bring the mix to a simmer and reduce by a little over half or until you get a nice glaze. Reserve.
Preheat your oven to 400 degrees F. Season your cleaned pork tenderloin with salt and pepper. Sear the pork tenderloin on high heat in a sauté pan until all the edges are nice and browned. Place on a baking sheet and brush with glaze. (you can also leave it in your pan if it is oven safe and forget about the baking sheet) Place in your oven for about 15-20 minutes brushing every 5 minutes until the pork it medium well. Remove from the oven and cover with a loose piece of tin foil for 5-10 minutes.
Slice the pork and plate on top with a bit of the hot glaze. Serve with your choice of side. I used a twist on Creole red beans and rice. click the photo below for the recipe.
Enjoy!
With your knife lightly slice along the meat while pulling the silver skin away. In the photos below you can see the difference between the tenderloin once it has been cleaned.
In a pot with a Tbsp of olive oil on medium heat Saute your cumin and garlic. Add all other ingredients except your minced chipotle peppers. Bring the mix to a simmer and reduce by a little over half or until you get a nice glaze. Reserve.
Preheat your oven to 400 degrees F. Season your cleaned pork tenderloin with salt and pepper. Sear the pork tenderloin on high heat in a sauté pan until all the edges are nice and browned. Place on a baking sheet and brush with glaze. (you can also leave it in your pan if it is oven safe and forget about the baking sheet) Place in your oven for about 15-20 minutes brushing every 5 minutes until the pork it medium well. Remove from the oven and cover with a loose piece of tin foil for 5-10 minutes.
Slice the pork and plate on top with a bit of the hot glaze. Serve with your choice of side. I used a twist on Creole red beans and rice. click the photo below for the recipe.
Enjoy!
additional photographs
Click on the photos below to see a full sized view.
|
|
||
|
|
||
|
|
||
|
|
Gewürztraminer