Pork Tenderloin with Sweet Oranges



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.

gotta love that vitamin C

gotta love that vitamin C

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
  1. 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.
  2. Stir the remaining ingredients together. Extract the pork from its marinate then rub the spice mix generously into the meat.
  3. Bake at 420 for 30-35 minutes.  Serve with quarters of the remaining orange.

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