Pork Marinated in Orange Juice and Marsala Wine
- 1 whole Pork Tenderloin (600 Grams Size)
- 4 whole Oranges, Juiced And Zested
- 1 teaspoon Sage
- 1 teaspoon Italian Herb Mix
- 1 teaspoon Salt
- 1 cup Marsala Wine
- 1 Tablespoon Butter
- Put the pork tenderloin into a container then add orange zest (from the 4 oranges) and then pour in the juice of your 4 oranges.
- Season with sage, Italian herb mix and salt then add the Marsala wine Cover the dish, put it into the refrigerator and let it marinate for at least 24 hours.
- After 24 hours, or more, put the meat with its marinate into a pot and cook it on low it for about 40 minutes covered with a lid.
- Preheat your oven to 180 C (375 F).
- Next up grease a baking pan with 1 tablespoon of butter and add the pork with its cooking juices.
- Bake for about 30 to 40 minutes at 180 C (375 F).
- Remove the dish from the oven and let the pork cool down.
- Collect the cooking sauce in a bowl, then slice up the meat.
- Serve meat with with the juices and your favorite side.
- I paired it with my orange salad!
tenderloin, oranges, sage, italian herb mix, salt, marsala wine, butter
Taken from tastykitchen.com/recipes/main-courses/pork-marinated-in-orange-juice-and-marsala-wine/ (may not work)