Everyone probably already knows my love for pork, if not- I love pork! It is wonderful, the other white meat. It is great for all different types of flavors and picks them up wonderfully. This particular pork dish is a summery fresh take on citrus and a little spice! It is s wonderful and does not overpower the flavor of the pork. It is perfect for a hot summer day and it only uses one pan! Less cleaning and more time for enjoying this beautifully, hot summer!
Source: Elly Says Opa
1/4 cup of Orange Juice
3 tablespoons of Lime Juice
2 tablespoons of Canola Oil
1 tablespoon of Honey
1 Chipotle Chile, in adobo sauce, minced
2 teaspoons of Adobo Sauce
3 cloves of Garlic, minced
1/2 teaspoon of Oregano
1/2 teaspoon of Cumin
1/4 teaspoon of Cardamom
Salt and Pepper, to taste
1 Pork Tenderloin
First, in a medium bowl, whisk together the juices, oil, honey, chile, adobo sauce, garlic, oregano, cumin, and cardamom.
Now, place the pork tenderloin in a container for marinading. This can be a ziplock bag or a tupperware container. Pour the marinade over the pork and refrigerate for 2-4 hours.
When you are ready to cook, pre-heat the oven to 425 degrees and set an iron skillet on medium high heat on the stove.
Now, get your pork out of the marinade and cover it with LOTS of salt and pepper.
Next, when the iron skillet heats up, place the pork tenderloin in and sear for 2 minutes on each side.
Now, place in the oven for about 15-20 minutes depending on the size. You want the internal temperature to reach 150 degrees.
Make sure to let the pork rest for 10 minutes before slicing! This is the hard part…