Chili and orange marinated pork tenderloin
Last Updated on
Possu fillet is a great marinade because it absorbs flavours really well. The pork tenderloin is marinated with fresh orange, given a little chilli and quickly grilled until juicy.
Ingredients for four
800 g pork tenderloin
Marinade
1 organic orange 1-3 chillies 1 tbsp running honey 1 teaspoon sea salt 1 tsp sea salt 1 tbsp freshly grated chilli 1 tbsp…tablespoon of olive oil, butter and coconut cream if you are marinating the sauce afterwards
Cut off the excess fat and membranes from the meat. If the pork fillet is very long, you can cut it in half to make it easier to marinate and grill.
Press the orange firmly against a cutting board to release the juices. Use a paring knife to cut off the yellow rind of the orange and place in a large freezer bag to marinate the meat. Cut the orange in half and squeeze the juice into the bag. Slice myös chillies and drop as is into the bag. Add the honey, salt and olive oil to the bag and give it a good shake.
After that, place the pork tenderloin in the bag and rub the marinade all over the meat. Squeeze the air out of the bag and place in the fridge to marinate for 2-24h.
Remove the meat from the marinade and pat dry with a paper towel. Season with salt and pepper before roasting.
Marinade sauce
Marinade makes an excellent sauce if you strain the marinade into a saucepan, bring to the boil for a few minutes, add 2 tablespoons of coconut cream and stir until smooth. Taste and season. Stir a couple of tablespoons of butter into the sauce to give it a nice shine.
Frying the pork tenderloin
Grill the pork tenderloin: Fry the pork tenderloin in nice stripes all over. Then transfer to an oven for 5-10 minutes. Älä bake to the bottom of the kengän.
Cooking:Cast iron pan with the tops closed and a few minutes in a 200°C oven. 68 degrees is the right internal temperature for a pork tenderloin.
