Citrus Pork Tenderloin

A pork loin was in our meat rotation for the week. I don’t know about you, but there is almost nothing better than a good, juicy, pork tenderloin cooked to perfection. YUMMY!

A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. It is called a tenderloin for a very good reason too. It is located in an area of the body that rarely gets used, as opposed to a shank or a pork butt or a shoulder. So the meat is very tender, and not tough at all. A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it’s done. You’ll want to let your pork loin rest at least three minutes before serving. And there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade, especially something acidic, to help break down the proteins. Pork, like chicken, is extremely versatile, and lends itself to so many different recipes. It goes well with everything. Pork is “the other white meat”. 🙂

I made an orange and apricot marinade for my pork loin and let it marinate for about 5 hours before grilling it up. Once we cut it, it was so tender and so juicy. It just melted in our mouths.

Orange and Apricot Pork Loin

1 cup orange juice

1 TBSP garlic

3-4 TBSP apricot balsamic vinegar, or regular white balsamic vinegar

1-2 TBSP orange olive oil

2-3 TBSP olive oil

1 shallot, minced

fresh ground black pepper to taste

2-3 TBSP fresh lemon verbena, chiffonade, optional

Mix everything together well then generously pour over your tenderloin. Cover and refrigerate for a minimum of 3-4 hours before grilling. Reserve some of the marinade for topping the pork later, once it is cooked.

As I have mentioned a few times, my backyard is already overflowing with lemon verbena, so I am using it in EVERYTHING, as much as possible. It gives a deliciously, fresh, lemony taste to all your dishes.

I find for this scrumptious piece of meat, grilling is the best option. And pork is something that HAS TO BE at the proper internal temperature before eating.

Once it is cooked and at temperature, let it rest for a few minutes before slicing. This will slice into nice little medallions.

Heat up the remainder of the marinade and top your cooked and sliced pork with it, to really make it stand out.

I served it over some toasted orzo, with asparagus and mushrooms, and a glass or two of a cool, Spanish white blend. It was a perfect spring or summer meal.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.