Delicious, juicy, and fragrant with oranges – that’s how your tenderloin will turn out when prepared according to this recipe. Will you give it a try?
Ingredients
- Olive oil – 2 tablespoons
- Ground ginger – 1 pinch
- Leek – 1 piece
- Red chili pepper – 2 pieces
- Carrot – 2 pieces
- Garlic clove – 3 pieces
- Fresh coriander – 4 g
- Potato starch – 1 teaspoon
- Black pepper – 1 pinch
- Pork tenderloin – 500 g
- Orange zest, grated – 0.5 tablespoon
- Orange juice – 180 ml
- Salt – 1 pinch
- Fresh ginger – 1 teaspoon
- Water – 3 tablespoons
Preparation
Wash and dry the pork tenderloin, then place it in a bowl. Peel the orange, chop the zest, and mince one garlic clove. Transfer the chopped zest, minced garlic, and grated ginger with a pinch of salt into a clean bowl. Add a pinch of ground ginger and the juice from one orange. Season with salt and pepper. Mix well and pour this marinade over the pork tenderloin. Set aside for 20 minutes.
Place the marinated tenderloin on a piece of parchment paper on a baking rack, then drizzle it with 2-3 tablespoons of the marinade. Roast the tenderloin in an oven preheated to 180°C (convection) for 20-25 minutes.
Peel and cut the carrots into 5 cm long sticks. Transfer them to a saucepan, add 2-3 tablespoons of olive oil and 3-4 tablespoons of water. Cover the pan with a lid and simmer the carrots for about 5 minutes. Add sliced leek, sliced spicy peppers, peeled and grated ginger, and 2 minced garlic cloves. Mix all the ingredients and cook for 3-4 minutes.
In a clean bowl, mix the juice squeezed from half an orange with a teaspoon of potato starch. Stir well, then pour the mixture over the vegetables in the pan. Stir. Season with salt and pepper. Finally, add chopped coriander leaves. Mix.
Remove the cooked tenderloin from the oven. Set it aside for about 10 minutes. Pour the juice that leaked from the meat during baking into a bowl.
Arrange the vegetables on a plate, slice the cooked tenderloin into pieces, drizzle them with the meat juice, and sprinkle with coriander leaves. Serve the tenderloin with vegetables and jasmine rice.
