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Foodgeek: |
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Rating: |
 |
Servings: |
8 servings |
Prep. Time: |
:10 |
Total Time: |
:60 |
Ingredients: |
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2 (3 lb. each) pork loins
2 sprigs tarragon
1 orange, lemon, or lime cut into round thin slices
1 cup sweet vermouth
2 cloves garlic minced
1 cup orange juice or any other citrus juice
1 cup broth
Salt and peper
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Directions:
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To make the marinade combine the garlic, vermouth, and orange juice in bowl. Add in 1 sprig of the tarragon. Marinade the tenderloins for 2-24 hours in this mixture. Jack the oven to 425F. Remove from the marinade, place the pork loins on a cutting board, place the tarragon on one of the loins and top with the other pork loin. Then tie the loins together with a butcher twine, season with salt and pepper and insert the citrus slices between the meat and twine. In a pan over a high heat, sear the meat on all sides, place the loin in a roasting vessel and add the marinade and broth to the pan. Roast for 30-45 mins, basting every 5-10 mins. Remove from the oven, let rest so the juices can don’t run all over. In the mean time, remove the marinade from the pan, into the searing pan, heat over the stove and reduce, (you can add some butter or cream for some richness if you want) to a sauce constancy. Carve the meat, and serve with the sauce.
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