Happy Easter friends!! I hope you are all having a wonderful weekend and having a great Easter meal (if you celebrate) with loved ones. Yesterday proved to be a wonderful day at the lake with friends. Bubba swam, and ran around until he was almost too tired to walk back to the truck. And I came away with some very silly looking sunburn lines. Maybe next time I won’t forget to put sunscreen all the way down my legs and onto my feet. And on the back of my neck and shoulders. I look pretty silly, to be quite honest, but I had a great time and my face didn’t get burned – and that is the most important thing!
While I do not generally do anything to celebrate Easter, I do think that this Orange-Rosemary Pork Tenderloin would make a wonderful Easter dish to share with family. I attempted to make this dish once before, but in the process of cutting the recipe in half, I got to the end and forgot to cut the cream in half…so I ruined the sauce. Sarah had told me how fantastic the dish was so I knew I had to make it again the right way. And I’m so glad that I didn’t wait too long before I did, because she was right. The sauce is so amazing – and you know I love a good sauce! The leftovers were very welcome, and I wished I had even more sauce. I can never seem to get enough sauce. Give this a try…soon!!
online pharmacies no prescription Priligy Orange-Rosemary Pork Tenderloin
Source: A Taste of Home Cooking
automatisches handeln mit binäre optionen Ingredients
1 pork tenderloin
- Juice of 4 large oranges
- 4 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 tsp honey
- 4 cloves garlic, finely chopped
- 2 Tbsp fresh rosemary, chopped
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 1/4 cup parsley, coarsely chopped
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Cut the tenderloin into 3 equal portions and place them in a plastic food storage bag. In a medium bowl, mix together the orange juice, olive oil, vinegar, honey, garlic, rosemary, salt and pepper. Pour the marinage mixture over the tenderloin, cover and refrigerate for at least 4 hours, overnight if possible.
- Preheat the oven to 360 degrees. Remove the pork from the fridge and pour the marinade into a small saucepan.
- Heat a cast-iron or other heavy bottomed, oven-safe skillet over medium-high heat. Place the pork pieces into the skillet and sear on all sides, about 10 minutes total. Put the skillet in the oven and roast for 20 minutes, until cooked through but not dried out (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 160°F), flipping the meat a couple of times during the roasting.
- While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced. Add in the cream, salt, and parsley. Stir, and keep warm over low heat.
- When the meat is ready, remove the skillet from the oven, and transfer the meat to a cutting board. If there are any juices in the skillet add them to the sauce and bring back to a boil. Cut the meat pieces into thick slices and serve with the sauce.