Ginger, lemon and orange tenderloin
Tenderloin is the piece of pork that I like the most because it is really tender, it is quickly cooked and can be combined with many different ingredients.
These citrus tenderloins were delicious. I garnished them with potatoes that were baked in the same pan and chopped like fried ones so as to be ready simultaneously.
From Chef Ntina Nikolaou, Gastronomer magazine, November 2010
- 2 tenderloins, 400-450 gr each
- ½ tsp ginger powder
- 80 ml olive oil
- 1 tbsp grained dried thyme
- ½ tbsp sweet or hot paprika (I used sweet)
- 5-6 garlic cloves crushed a little bit
- Juice from 1 orange
- Juice and zest from 1 lemon
- Salt, pepper
- Preheat the oven at 356ο F.
- Salt and pepper the tenderloins and sprinkle ginger all over.
- In a frying pan, add olive oil and in high heat let the tenderloins brown a bit for 3-4’ from both sides.
- Add thyme and garlic, let it for 1’ more, add the orange and lemon juices and last paprika. Let it for 1’ more and take it away from fire.
- Transfer the tenderloins with their liquids in a baking pan, add 100 ml of warm water, salt and pepper and let it bake for ~30’ or until the inner meat isn’t pink any more!
- We slice it, we pour over the sauce and sprinkle with lemon zest. Garnish with anything you like!
I garnished tenderloins like this: I cut a few potatoes as fried ones –with salt, pepper and thyme- and let them bake with the meat in the same pan. The original recipe suggests couscous or real fried potatoes.