PORK TENDERLOIN WITH CITRUS-CILANTRO SAUCE
Prep Time: 25 Minutes
Cooking Time: 15-20 Minutes
· 1 pork tenderloin (about 1 lb), trimmed of excess fat
· Extra-virgin olive oil
· 1 teaspoon kosher salt
· 1 teaspoon crushed red pepper flakes
· 2 Oranges
· 1 Lime
· 1/2 cup sugar
· 1/2 cup bourbon
· 3/4 cup chopped cilantro leaves
1. Grate all the zest from the oranges and lime and set aside.
2. Juice the oranges and lime to obtain approximately 2/3 cup orange juice and 3 tablespoons lime juice.
3. Cook the orange juice, lime juice and sugar in a saucepan until it begins to boil. Continue stirring until the sugar is dissolved.
4. Continue to cook without stirring until large bubbles form and the sauce has been reduced to about 1/2 cup.
5. Remove the saucepan from heat and carefully stir in the bourbon, making sure that it doesn't catch fire. Return the saucepan to the burner and return to a boil. Once the mixture becomes syrupy, remove from heat, stir in orange and lemon zest and allow to cool completely.
6. Brush the tenderloin with olive oil and season with salt and red pepper flakes.
7. Preheat the oven (or grill) to 400 degrees.
8. Cook the tenderloin until it is golden brown (about 10 minutes). Then brush about 1/3 of the sauce onto the tenderloin and cook for an additional 3 minutes. Then turn the tenderloin over, apply another 1/3 of the sauce onto the tenderloin and cook until the internal temperature reaches 145 degrees F (about 5 minutes).
9. Allow to rest for about 5 minutes, cut into thick slices (about 1/2 inch), and serve with the remaining 1/3 of the sauce batch.
This is an excellent recipe for smoking on the grill. If desired, you may first soak a large handfull of hickory chips in water for one hour and then add them to the coals just before cooking the tenderloin. This adds a flavorfull hickory taste to the meat.