Before my trip to Italy, in July, I spent a week in Beijing at my best friend’s house. She is from Sicily and in her beautiful kitchen she had this book of Sicilian recipes. One of the main ingredient in southern Italian food – specially in our little island – are citrus. Her book was about recipes using oranges. I wrote down a bunch of them but didn’t get myself to try any until last week when I made this amazing pork tenderloin marinated in orange juice and Marsala wine. To die for!
Here is the recipe!
Ingredients (serves 4):
- 600 g pork tenderloin
- 4 juicy oranges
- 1 tbsp butter
- 1 cup Marsala wine
- 1 tsp seasoned salt
- 1 tsp sage
- 1 -1/2 tsp Italian herb mix
than add orange zest (from the 4 oranges)
pour in the juice of your 4 oranges
season with sage, Italian herb mix and salt then add the Marsala wine
Cover and let it marinate for at least 24 h inside your fridge.
24 hours, or more, later, put the meat with its marinate into a saucepan and cook it on low it for about 40 covered with a lid.
Next up grease a baking pan with 1 tbsp of butter, add the pork with its cooking juice
and bake for about 30 to 40 min at 180 C (375 F)
Remove from the oven and let it cool down
Collect its cooking sauce in a bowl, then slice up the meat
and serve with with its cooking sauce and your favorite side. I paired it with my orange salad!