Pork Tenderloin With Pummelo Citrus Sauce
- 3/4 cup liquid honey
- 1/4 cup olive oil
- 2 teaspoons paprika
- 1/4 teaspoon Cayenne Pepper
- 1 Pummelo zest and juice
- 1 Lemon zest and juice
- 4 cloves garlic finely grated and divided
- Kosher salt to taste
- freshly ground black pepper to taste
- 2 pound pork tenderloin
- 2 oranges juiced
- Preheat oven to 450°F.
- In a large bowl, combine all the ingredients except the pork tenderloin and orange juice.
- Whisk together until thoroughly combined.
- Add the pork tenderloin to the bowl and turn it over and over to coat all surfaces.
- Cover and let it marinate at room temperature for about 1 hour, or place in the fridge to marinate overnight.
- Take the pork out of the marinade when you are ready and place in a shallow baking dish.
- Drizzle a little of the marinade over the tenderloins. Take the rest of the marinade, and strain out any solid bits. Set aside for now.
- Roast in the oven for about 20 to 30 minutes, depending on thickness. A meat thermometer should read 145°.
- Remove from the oven and let it rest for about 5 minutes before cutting.
- While you wait, add the remaining marinade liquid and the orange juice (should be about 1/2 cup) to a small saucepan. Bring to a boil at a medium high setting. Let it boil, skimming off any foam, for about 10 minutes, or until it is reduce by up to 2/3.
- Slice the pork tenderloin, and serve with the citrus sauce.