I happened to have all the ingredients on hand for this lovely Herb-Crusted Pork tenderloin, including fresh orange juice and dry white wine. The small roast is marinated in a mixture of the juice, wine, liquid honey and garlic for at least 4 hours and the marinade is later reserved to boil and reduce into a wonderful citrus-flavoured sauce. The meat is coated in a grainy mustard and rolled in a garden of chopped fresh parsley and sage, with a sprinkle of cracked black pepper. Once it's roasted at 375 F for about 45-50 minutes, the thickened, boiled marinade sauce is spooned over the sliced pork. What a special way to serve an easy-to-make pork tenderloin.
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