Tuesday, March 5, 2013
Pork Tenderloin w/ Orange-White Wine Marinade
1 more week to go and I'll be a culinary school graduate!
A lot of people ask me what I'll do next, and honestly, I look at them strangely. I work in my field already. I technically work at two prominent restaurants in town under two very amazing chefs. I plan on continuing to at least work for one of them. I originally thought we'd move out of town to somewhere warmer or whatnot, but it looks like we'll be staying put in Kentucky for a little while.
We've begun the process of searching for a house to buy and put it an application for pre-approval on a mortgage loan. It's scary and stressful, but oh so exciting at the same time. So here's to crossing our fingers that all goes our way!
This was a pretty easy dish that I basically made up to get rid of a bunch of stuff we had lying around. Feel free to improvise based on what you have!
1 cup white wine
1/2 cup champagne vinegar
1/4 cup orange juice
4 tablespoons olive oil
3-4 garlic cloves,crushed
1/2 cup sliced carrots
1/2 cup sliced onions
1 tablespoon black peppercorns
1 bay leaf
4-5 fresh thyme sprigs
salt and pepper, to taste
1 lb. pork tenderloin
2 tablespoons olive oil
1 cup chicken stock
1 tablespoon unsalted butter
In a medium bowl, combine the wine, vinegar, orange juice, olive oil, garlic, carrots, onions, peppercorns, bay leaf, and thyme sprigs. Mix well and reserve about 1/4 cup in a separate bowl.
Place tenderloin in a deep pan and pour marinade over top. Cover and refrigerate for at least 4 hours, up to one day.
Preheat oven to 425 F.
Remove tenderloin from marinade and pat dry. Season with salt and pepper to taste.
Heat olive oil in a large oven-proof pan under medium high heat. Add tenderloin and sear until golden brown on all sides.
Transfer pan to the oven and cook until medium, medium well - about 15 minutes, depending on the thickness of your tenderloin.
While the tenderloin is cooking, you can prepare your sauce. In a small saucepan, add the reserved marinade and chicken stock. Reduce mixture until only 1/4 cup remains. Mount sauce with the butter and season with salt and pepper, to taste.
Let tenderloin rest for at least 5 minutes before slicing. Slice into 1/2-3/4 inch thick slices. Place over top sauteed vegetables and top with sauce.
Easy peasy dinner ready in a flash!
See you guys next week!