Hormel Pork Tenderloin Cooking Instructions

Recipe

Pork tenderloin is quickly braised in orange juice, chicken broth, and red wine vinegar to lock in moisture and perk up its flavor. Use freshly-squeezed orange juice for even better flavor.

Yields: 1 serving

Total Time: 0 hours 24 mins

4 pieces pork tenderloin (4 ounces each), trimmed of all visible fat

1/2 c. thinly sliced red onions

1 tbsp. red-wine vinegar

1 navel orange, peeled and sectioned

1/2 c. orange juice

1/2 c. defatted chicken broth

pinch dried sage, crumbled

pinch dried thyme

pinch salt

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Coat a large no-stick skillet with no-stick spray and warm over medium-high heat. Sear the pork for 2 to 3 minutes per side, or until browned. Remove from the skillet and set aside.
Add the onions to the skillet and saute for 2 minutes, or until soft. Add the vinegar and toss to coat. Add the oranges, orange juice, broth, sage, thyme and salt. Reduce the heat to medium-low.
Return the pork to the skillet. Cover and cook for 8 to 10 minutes, or until the pork is only slightly pink in the center (check by inserting the tip of a sharp knife into 1 tenderloin).
Uncover and cook for 1 minute, or until the liquid is slightly reduced. Serve the pork with the oranges and sauce spooned over it.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io