Pork Tenderloin With Tangerine Sauce

By Marian Burros

Total Time
40 minutes
Rating
4(65)
Comments
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Featured in: PLAIN AND SIMPLE; Tangerines or Oranges Atop Pork

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Ingredients

Yield:2 servings
  • 1large tangerine
  • 1large clove garlic
  • 1sprig rosemary to yield 1 teaspoon chopped, or ½ teaspoon dried
  • 2teaspoons brown sugar
  • 2teaspoons Worcestershire sauce
  • 1tablespoon dry vermouth
  • 8ounces pork tenderloin
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

197 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 24 grams protein; 137 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using a broiler instead of a stove-top grill, turn on broiler and cover broiler pan with double thickness of aluminum foil.

  2. Step 2

    Grate rind from tangerine, and squeeze tangerine to yield ½ cup juice; put into bowl large enough to hold the pork.

  3. Step 3

    Mince garlic; chop rosemary leaves; add to bowl with sugar, Worcestershire sauce and vermouth, and mix well.

  4. Step 4

    Wash, dry and slice tenderloin into ½-inch-thick slices, and stir into marinade.

  5. Step 5

    Prepare stove-top grill if using. Arrange slices of pork on grill or broiler. Brush with marinade. Grill or broil pork for a couple of minutes; brush with marinade, turn and continue cooking until pork is slightly pink in the center, about 5 minutes. Bring remaining marinade to boil, and spoon over pork slices on plates.

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Ratings

4 out of 5
65 user ratings
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Comments

ksmith

Cut the sugar in half, added 1 tsp dijon mustard and used brandy instead of vermouth (it’s what I had on hand & brandy pairs well with citrus). This gave more depth to the flavor and will make again. Possibly increasing the dijon mustard or maybe adding a small amount of grated ginger. Definitely quick & easy for a weeknight dinner for two with cous cous & a green veg.

Jo

This was delightful! My daughter prepared it and I couldn’t get enough! Served with sautéed kale and sweet potatoes.

JL

We loved this sauce/marinade--made as directed except subbed Cointreau (no vermouth in the house!) and added about a tablespoon of grainy mustard. It did lean a bit sweet, but I like that with pork, especially. Seared a tenderloin, then deglazed with the sauce when it was almost done and finished with a bit of butter while the pork rested. Yum.

ksmith

Cut the sugar in half, added 1 tsp dijon mustard and used brandy instead of vermouth (it’s what I had on hand & brandy pairs well with citrus). This gave more depth to the flavor and will make again. Possibly increasing the dijon mustard or maybe adding a small amount of grated ginger. Definitely quick & easy for a weeknight dinner for two with cous cous & a green veg.

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