Pork fillet with blood orange sauce

    (4)
    50 min

    Lean and juicy pork fillets are served with a white-wine and citrus sauce in a recipe that's quick enough for a weeknight but fancy enough for company.


    2 people made this

    Ingredients
    Serves: 8 

    • 2 pork fillets
    • 2 cloves garlic, sliced, or more to taste
    • salt and ground black pepper to taste
    • 3 blood oranges, halved
    • 240ml fruity white wine, such as sauvignon blanc
    • 10g coarsely chopped coriander
    • 1 tablespoon cornflour
    • 120ml cold water

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:5min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Cut small, shallow slits into pork fillets using a sharp knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with fresh coriander.
    3. Bake in the preheated oven until pork is cooked through, about 30 minutes. Allow pork to rest for 5 to 10 minutes.
    4. While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to the boil. Whisk cornflour with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Serve pork sliced into thin medallions and top with sauce to serve.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    4

    The meat is fabulous and gobbled up but the gravy wasn't so good - just a bit to acidic and bitter. I think roasting the juiced oranges was a bit too much. Maybe just some of the orange peel and none of the pith would be a lot better.  -  06 Feb 2013  (Review from Allrecipes US | Canada)

    by
    1

    Made this tonight using some leftover oranges that had started to get dried up. Followed directions and listened to some of the other comments and did not use the chunks of orange, I used the zest and I juiced the oranges. The sauce was almost like a glaze. Fantastic!  -  07 Mar 2016  (Review from Allrecipes US | Canada)

    by
    0

    This recipe was excellent. I listened to the other reviews and made the following changes. I used navel oranges, I did not put the squeezed orange pieces onto the tenderloin. I juiced my oranges and zested them. I put the zest over the top of the tenderloins. For the sauce I added agave syrup to sweeten it up a bit and it was delicious!!!!  -  26 Mar 2017  (Review from Allrecipes US | Canada)

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