My sister-in-law works with blood.
Don’t worry she’s a doctor by profession, not a vampire (although I am constantly checking to see if she has a reflection).
I mention this because the original version of this recipe uses Blood Oranges. Having never heard of that variety before, it seemed very unwholesome to me.
I opted for sweet oranges instead – which is basically the common naval orange you’ll find in your local supermarket.
They’re supposedly good for keeping your skin healthy, lowering your cholesterol and easing asthma so I think it was a wise choice.
Plus pork is a meat that really benefits from a slightly sweet taste. It’s very subtle here because you’re also using a spice rub but the two flavour combos work beautifully together.
I may well serve it to the inlaws next time I see them….but with a side of garlic for my brother’s wife.
Pork Tenderloin with Sweet Oranges (serves 2-3)
*adapted slightly from The Guardian
- 1 small pork tenderloin (ours was 1 lb)
- 2 large sweet oranges (I used naval)
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Juice one of the oranges and whisk that juice with the olive oil. Pour over the pork, cover and let marinate for 30 minutes or a few hours if you have the time.
- Stir the remaining ingredients together. Extract the pork from its marinate then rub the spice mix generously into the meat.
- Bake at 420 for 30-35 minutes. Serve with quarters of the remaining orange.
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