Pork and orange as a flavor pairing goes way back, and is especially common in Middle Eastern and Mediterranean cultures. In this recipe, pork tenderloin is left to marinate in a mixture of orange juice, fresh rosemary, garlic, and paprika overnight, an important step since the meat is very lean and prone to drying out otherwise. Plus it will be infused with wonderful flavors. Then, during cooking, the pork is basted with a mixture of lemon juice, port wine, and white wine for the same reasons.
- 1 pork tenderloin
- 1 orange (very juicy)
- 1 sprig rosemary
- 5 garlic cloves (thinly sliced)
- salt (to taste)
- paprika (to taste)
- 1 lemon
- 1 cup port
- 1 cup white wine
- Place the tenderloin in a baking dish with the orange juice, rosemary (the leaves only), garlic, salt, and paprika.
- Marinate overnight.
- The next day, preheat your oven.
- Put the tenderloin in the oven in the same dish used for marinating.
- Combine the lemon juice, port, and white wine in a cup.
- As the tenderloin cooks, baste the meat with the liquid, making sure to turn over the tenderloin to coat all sides.
- Cut into thin slices and serve.