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- This is a dish I make on the grill, rotisserie or just in the oven.
- Virginia Lewis
Serves/Makes:4 or more servings
- 1 3 lb (1.4 kg). to 5 lbs (2.3 kg) pork tenderloin, trimmed
- 1/2 cup (125 ml) prepared roasted garlic dressing (thick kind)
- 1 8 oz (224 grm). can mandarin orange segments, undrained
- 1 bunch green onions, thinly sliced OR 1 medium white onion, cut in half, then into thinly sliced half moons
- 3/4 tsp (4 ml) salt
- 1/2 tsp (2 ml) black pepper OR 1/4 tsp (1 ml) white pepper
- 5 tbsp (70 ml) olive or vegetable oil for frying
- 1/2 cup (125 ml) water
- pinch of cayenne pepper
- salt and pepper for sprinkling
- Trim the tenderloin of any of the silver skin on the meat. Use a very sharp knife and make a small cut in the sliver skin and gently pull it off the meat. Rinse the pork under cool water and pat dry.
- Mix the garlic dressing, salt, pepper (white or black), orange segments and their juices and the 1/2 cup (125 ml) of water in a small bowl; mix together well and set aside.
- Slice the tenderloin into pieces about 3/4 of an inch thick. Lay them out on a work surface and pierce several times in several places with a fork. Sprinkle both sides of the medallions lightly with salt, pepper and cayenne. Rub the mixture into the meat gently on both sides.
- Heat the oil in a large skillet (one large enough to hold the medallions in a single layer). If using a rotisserie--thread the meat (uncut) onto the grilling rods and rub down with the oil.
- Place the meat into the skillet (or rotesserie) and cook until browned on both sides.
- If using a rotisserie, start the machine and let the meat rotate gently for a few minutes (12-15 minutes)to get the juices flowing.
- Add the sauce from step number 2 to the skillet or start basting the tenderloin every 15 minutes.
- If using the skillet method, pour the sauce into the skillet and let the meat "poach" in the liquid for at least 30 minutes for the flavors to penetrate the meat.
- If basting the meat, baste on all sides as it rotates to get the most flavor into and onto the meat.
- BASTE OFTEN.
- Check the meat with an instant read thermometer after the first 30 minutes. It should read at least 170 degrees (80 C.).
- With a rotisserie, this can sometimes be a very short time, depending on the type you have.
- Remove the meat from the skillet or rotisserie and place on a serving platter.
- Loosely cover with foil and let stand for about 10 minutes before slicing to serve(rotisserie meat).
- Reduce the sauce in a small saucepan (or the skillet), adding the white onion at this point if you are not using green onions, until thick enough to coat the back of a spoon very thickly.
- Slice the pork (if using a rotisserie) or plate the slices up from the skillet, garnish with the green onion slices and serve with the extra sauce on the side.
- This dish can be made for 2-? people just by adjusting the amount of ingredients for the amount of meat used. If you are serving for 8 people--the meat amount would be 4 1/2 lb and the rest of the ingredients would be doubled.
This sauce also works well with chicken.
Just skewer a whole roasting chicken (minus the giblets) and roast until it reaches 165 degrees. Remove from the rotisserie and cover with foil for 10 minutes before carving and serving with the sauce on the side.
I did some experimenting with several different styles of sauces for pork on the rotisserie, and this seems to be the favorite at my house. You can make any additions (like sliced mushrooms, peppers or other citrus fruits like pineapple chunks that work for you.)
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