Pork Tenderloin Roast With Virtue Cider Michigan Cherry Glaze, Caramelized Oranges And Rosemary

  1. For the caramelized oranges begin by adding ice and cold water in a medium sized bowl, set aside; Heat oven to 325 degrees F; line a sheet pan with parchment or a non-stick mat
  2. Bring a small saucepan of water to boil, add orange slices and boil for 1 minute; cool in ice bath
  3. In a separate saucepan bring water, sugar and OJ to a boil, heat until sugar dissolves and turns a light golden brown
  4. Arrange dried orange slices on the sheet pan in an even layer, pour over sugar mixture and coat evenly;
  5. Bake for 15-20 minutes or until sugar caramelized on the orange slices; cool on baking sheet
  6. To marinate the pork, add 3 ounces of the Virtue Cider Michigan Cherry and all ingredients with the exception of the pork, caramelized oranges, onion, rosemary and garlic cloves in a Ziploc bag, mix thoroughly
  7. Carefully cut pork until the loin has been butterflied, or filet into an even, rollable rectangle
  8. Season well with salt and layer brown sugar, candied oranges and rosemary leaves. Roll and tie with butcher's twine
  9. Add pork to bag and marinate for 5 hours or overnight, turning periodically
  10. When ready to roast, preheat oven to 375 degrees F
  11. Remove pork from marinade and sear all sides in a large saute pan over medium-high heat
  12. Add three-quarters of the marinade to a small saucepan and reduce slowly, hold to side
  13. Once seared, remove pork from pan and add onion, saute until translucent and aromatic
  14. Deglaze pan with the rest of the Virtue Cider Michigan Cherry, add pork back with smashed garlic
  15. Cook pork in pan in oven until internal temperature reaches 140 degrees F, brushing periodically with reduced glaze
  16. When internal temperature has been reached, remove from oven and rest pork on a cutting board for 10 minutes, lightly covered with aluminum foil
  17. Serve immediately with glaze reduction

orange, sugar, water, orange juice, tenderloin, cherry fruit, dijon mustard, brown sugar, virtue cider michigan, orange zest, fresh rosemary, white onion, garlic

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-roast-with-virtue-cider-michigan-cherry-glaze-caramelized-oranges-and-rosemary-5c93f412b8989122ee7dd35a (may not work)

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