Hey there! With summer coming to an end and Fall upon us, I thought it was a perfect time to share one of my favorite gourmet meals; Cilantro Rubbed Pork Tenderloin with Citrus Sauce. This is a “sit down” kind of meal and perfect for family night, entertaining or just one of those nights when you want an easy, restaurant-style meal at home. Plus the leftovers are perfect for a grab-n-go work or school lunch.
This scrumptious pork tenderloin recipe was created by Venice Nutrition Chef, Valerie Cogswell. Here are her serving suggestions:
Cilantro-Rubbed Pork Tenderloin with Citrus Sauce
Created by VN Chef Valerie Cogswell
Ignite & Thrive Phases and Body Confidence Approved
The “other white meat” becomes something amazing when rubbed in garlic and cilantro and then smothered in a citrus sauce. Serve sliced pork and sauce over brown jasmine rice or regular brown rice. We recommend that you cook brown rice in bulk for the week to pair with easy meals like this one. Dive in, enjoy and get ready for your taste buds to be super charged!
Makes: 4-5 Servings
Serving size: 4 ounces pork plus citrus sauce (nutrition information does not include brown rice)
Calories per serving: 238
Protein per serving: 24 grams
Fat per serving: 9 grams
Carbohydrates per serving: 10 grams
For the Pork Rub
- Small handful fresh cilantro, chopped
- 1 clove garlic, finely minced
- Pinch of red pepper flakes
- ½ tablespoon extra virgin olive oil
- 1 to 1½ pounds pork tenderloin, brought to room temperature
- Fat-free cooking spray
For the Orange-Cilantro Sauce
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely chopped
- 2 cups real orange juice (We used 100 percent fresh-squeezed, all-natural bottled juice.)
- Small handful fresh cilantro, including stems
- 2 sprigs of fresh thyme, including stems
- 2 cloves garlic, peeled and left whole but smashed
- Pinch of red pepper flakes
Method of Preparation:
- Preheat oven to 350˚F.
- Mix ingredients for pork rub in a small bowl and rub on all sides of pork tenderloin.
- Heat a large frying pan over medium- high heat. Once hot, spray generously with fat- free cooking spray. Let pan heat up for another moment.
- Add pork to pan and sear to a light golden-brown crust on all sides.
- Place seared pork on a sheet pan covered in foil, and bake in oven for 18–25 minutes, or until cooked through (cooking time depends on the size of the pork). Let pork rest for at least 5 minutes before slicing.
- While pork is in the oven, start on the sauce. In the same pan used to sear the pork, add olive oil and sauté shallots over medium- low heat for 2 minutes.
- Add orange juice.
- Scrape up brown bits on the bottom of the pan.
- Add fresh cilantro, thyme, garlic, and red pepper flakes.
- Reduce heat slightly and reduce by half, stirring occasionally.
- Once reduced, use a fork to remove garlic, thyme, and cilantro from the sauce and discard. Add any juices from the pork right into the sauce.
- Serve pork with brown rice and sauce. Garnish with fresh orange slices and plenty of fresh cilantro.
What is the nutritional balance?
This recipe alone has a great balance of protein and fat. It is slightly low in carbohydrates. When you add a small amount of brown rice (females ¼ cup cooked, males ½ cup cooked) or a veggie on the side, the carbohydrates will be just right.
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