Trouble With Toast

Recipe: Orange-Cumin Glazed Pork Tenderloin | September 29, 2010

Here’s another recipe I tried from The Athlete’s Palate – this one courtesy of Ivy Stark, executive chef at New York’s Dos Caminos restaurant.  Apparently, Chef Stark was a competitive figure skater in her youth, and that fuels her desire to create healthy, delicious dishes.

Pork tenderloin, of course, is another great source of lean protein (and a lovely alternative when you just can’t eat any more chicken).  Everyone knows the nutritional benefits of oranges, but did you also know that cumin is a good source of iron AND an excellent digestive aid?  We’re all about education here at TWT.

The pork in this dish was really tender and flavorful, and I wished I had some rice or bread to soak up the extra sauce.  In terms of side dishes, the table was split on the onion-orange salad – I really enjoyed it and thought it was a great foil to the spicy meat, but my companions felt that it was way too strong (neither of them are huge cilantro fans, which is probably the issue).  Whatever you serve with it, this pork is easy enough to throw together on a busy weeknight, especially if you marinate it in advance.  Enjoy!

  • 1/2 cup fresh orange juice
  • 1-2 canned chilis in adobo
  • Peel from one orange
  • 1 tablespoon cumin seeds, lightly toasted
  • 1/4 teaspoon salt
  • 2 pork tenderloins (1.5 pounds)
  • 2 oranges, segmented (about 2 cups)
  • 1 small red onion, thinly sliced
  • 1/2 bunch cilantro, chopped (about 1/2-3/4 cup)
  • Salt, to taste

Preheat oven to 400 degrees.

Combine orange juice, chipotles, orange peel, cumin seeds, and salt in a blender.  Puree until smooth.

Place the pork tenderloins in a shallow dish and pour the orange mixture over them.  Cover with plastic wrap and marinate in the fridge at least one hour or up to overnight.  Take the tenderloins out of the marinade, and reserve the remaining marinade.

Put the reserved marinade in a small saucepan and cook over medium heat until reduced by half, about 10-12 minutes.  Keep warm.

Place the meat in a shallow baking dish.  Brush with a little of the reserved marinade after 15 minutes.  Bake for a total of 20-25 minutes, or until a thermometer registers 160 degrees in the center of the meat.  Remove the meat from the oven and let it rest for 10 minutes.

Toss the orange segments, red onion, and cilantro in a small bowl with a little salt.

Slice the pork and drizzle with reduced marinade.  Serve with orange-onion mixture.

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