Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/2 cup black vinegar
- 1/2 cup freshly squeezed orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Special equipment needed:
- Large resealable plastic bag
- Meat thermometer
Step-by-step instructions:
1. In a bowl, whisk together black vinegar, orange juice, soy sauce, honey, garlic, ginger, red pepper flakes, salt, and pepper.
2. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the meat. Refrigerate for at least 2 hours, or overnight.
3. Preheat the oven to 375°F.
4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Remove the pork tenderloin from the marinade and pat it dry with paper towels. Reserve the marinade.
5. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and roast the pork tenderloin for 20-25 minutes or until the internal temperature reaches 145°F.
7. Remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Tent it with foil and let it rest for 5-10 minutes.
8. Meanwhile, pour the reserved marinade into the skillet and bring it to a boil over medium-high heat. Reduce the heat and let it simmer until it thickens, about 5-7 minutes.
9. Slice the pork tenderloin and serve it with the thickened marinade.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 375°F. Roast the pork tenderloin until the internal temperature reaches 145°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 11g
Carbohydrates: 18g
Protein: 30g
Sodium: 970mg
Sugar: 15g
Substitutions for ingredients:
- Black vinegar can be substituted with balsamic vinegar or rice vinegar.
- Orange juice can be substituted with grapefruit or lime juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add sliced onions or bell peppers to the skillet while searing the pork tenderloin.
- Use the marinade to marinate chicken or beef instead of pork.
- Add a tablespoon of cornstarch to the marinade to thicken it faster.
Tips and tricks:
- Make sure to pat the pork tenderloin dry before searing it to get a nice crust.
- Let the pork tenderloin rest before slicing it to prevent the juices from running out.
- Use a meat thermometer to check the internal temperature of the pork tenderloin to avoid overcooking it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork tenderloin in the microwave or oven until heated through.
Presentation ideas:
Serve the sliced pork tenderloin on a platter and drizzle the thickened marinade over it. Garnish with orange slices and chopped cilantro.
Garnishes:
- Orange slices
- Chopped cilantro
- Sliced scallions
Pairings:
- Roasted vegetables, such as Brussels sprouts or carrots
- Steamed rice or quinoa
- Salad with a citrus vinaigrette
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the marinade is too salty, add a tablespoon of honey or sugar to balance the flavors.
- If the pork tenderloin is not cooked through, return it to the oven and check the temperature every 5 minutes until it reaches 145°F.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to check the internal temperature of the pork tenderloin to ensure it is cooked through.
- Discard any leftover marinade that has come into contact with raw meat.
Food history:
Black vinegar is a popular ingredient in Chinese cuisine and is made from rice, wheat, and barley. It has a complex, smoky flavor that pairs well with pork and other meats.
Flavor profiles:
The black vinegar and orange marinade gives the pork tenderloin a tangy, sweet, and savory flavor with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve the sliced pork tenderloin on a platter and drizzle the thickened marinade over it. Garnish with orange slices and chopped cilantro.
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