Tenderloin of Pork with Clementines
Tenderloin of Pork with Clementines
Serves: Serves 6
Prep Time: 20 Minutes + waiting
Cook Time: 20 Minutes
Ready In:
40 mins
+ waiting
ingredients
2 -
Tenderloin of Pork
10 - clementines
1 heaped tablespoon - honey
1 heaped tablespoon - soy sauce
1 heaped teaspoon - fresh ground ginger
2 - shallots
1 tablespoon - butter
1 tablespoon - olive oil
10 - clementines
1 heaped tablespoon - honey
1 heaped tablespoon - soy sauce
1 heaped teaspoon - fresh ground ginger
2 - shallots
1 tablespoon - butter
1 tablespoon - olive oil
directions
- Trim any excess fat from round the outside of the tenderloins. Squeeze the juice from 4 clementines into a casserole dish. Stir in a tablespoon of honey (Acacia works best), a tablespoon of soy sauce and about one teaspoon of freshly ground ginger. Mix together and add the tenderloins. Leave to marinate, turning regularly. (Minimum one hour)
- Heat a tablespoon of butter and one of olive oil in an ovenproof dish (or Dutch Oven) and brown the tenderloins on all sides. Add the marinade sauce and 2 shallots finely chopped. Peel 6 clementines and add (whole) to the pan. Cover and simmer on low heat for 15-20 minutes.
- Serve (along with the clementines) with basmati rice or mashed potatoes, for a delicious meal. (You can serve with carrots if you like the colour orange!)