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Ginger, lemon and orange tenderloin

December 5, 2010

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


  1. Preheat the oven at 356ο F.
  2. Salt and pepper the tenderloins and sprinkle ginger all over.
  3. In a frying pan, add olive oil and in high heat let the tenderloins brown a bit for 3-4’ from both sides.
  4. 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.
  5. 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!
  6. 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.

You choose!

5 Comments leave one →
  1. December 5, 2010 1:34 pm

    Πολύ ωραιο φαινεται… γεια στα χερια σου… και ωραια ιδεα για κυριακατικο τραπεζι!

  2. December 5, 2010 2:49 pm

    Πολύ ωραίο!!!

  3. December 9, 2010 12:17 pm

    Miam! Kathe fora pou mpainw sto blog sou kserokatapinw! Polu wraia suntagi!

    • December 9, 2010 1:25 pm

      @Making Sweets,
      σ’ ευχαριστώ πολύ! Όντως είναι πολύ νόστιμο!

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