40 mins
+ waiting
Tenderloin of Pork with Clementines
Recipe by Marie-Danielle
Tenderloin of Pork (called Filet Mignon in France) is a really tender cut of meat that marinates well. Here, the recipe calls for clementines, adding sweetness and colour to the dish. The minimum marinating time is one hour, to allow the flavours to infuse into the meat. Personally, I marinate the meat in the morning and cook it in the evening. If you can't find clementines, mandarin oranges or tangerines will work. Similar to tangerines, clementines tend to be easy to peel. They are typically juicy and sweet, with less acid than oranges.
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Pithiviers de Canard (Luxury Duck Pie) Ingredients for Tenderloin of Pork with Clementines
Currently displaying quantities in US Imperial Measurements
How to Cook Tenderloin of Pork with Clementines
- 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!)
MARIE-DANIELLE'S HOT TIP:
Cook the tenderlons gently. It helps keep the clementines from breaking up.
Reviews of Tenderloin of Pork with Clementines
| March 09 2018 Really delicioius. Super-easy to make. I love this dish plus it is so easy to make, and you end up with a filling yet light dish with a beautiful light and sweet sauce. Will definitely be making this a regular spot. SueCrewe (4 reviews) |
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