Citrus Pork Tenderloin

Name: Citrus Pork Tenderloin
Total time: 50
Yield: 8
Ingredients: 2 pork tenderloins; 2 cloves garlic, sliced, or more to taste; salt and ground black pepper to taste; 3 blood oranges, halved; 1 cup fruity white wine, such as sauvignon blanc; ¼ cup coarsely chopped cilantro; 1 tablespoon cornstarch; ½ cup cold water

Recipe by Ari from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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2 pork tenderloins
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2 cloves garlic, sliced, or more to taste
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salt and ground black pepper to taste
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3 blood oranges, halved

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1 cup fruity white wine, such as sauvignon blanc
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¼ cup coarsely chopped cilantro
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1 tablespoon cornstarch
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½ cup cold water

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.