Posted on 4th May 2010 @ 12:43 PM
by Chef Didi Davis
Vanilla’s floral and fruity qualities make it a perfect condiment for pork. If you have any leftovers, top a salad or use in a sandwich. Serve this dish with steamed green beans and rice pilaf.
2 cups orange juice
1-2 TB oil 2 lbs. pork tenderloin*
1 tsp. Vanilla Salt, or to taste
Freshly ground black pepper
Place orange juice in a small saucepan, bring to a boil, and simmer to reduce to 1 cup. Remove pan from heat and set aside.
Heat oil over high heat in a skillet large enough to hold pork without crowding (otherwise it will steam, not brown). Add the 2 larger pork pieces, brown well on all sides, 10-15 minutes. Lower the heat to medium and continue cooking 15-20 minutes, turning once or twice, until internal temperature reaches 145º to 150º. It will be pink on the inside. Keep in mind that the pork will continue to cook a bit once it is removed from the heat. When you have 5-7 minutes of cooking time left, add the skinny tail sections and brown on both sides. When all meat is done, transfer to a cutting board to rest.
Pour reserve orange juice into skillet, return heat to high, and deglaze, scraping the brown bits. Taste and continue reducing until juice has thickened and the flavor is rich and deep. Slice pork, arrange on plates, spoon sauce over slices, and sprinkle well with vanilla salt. Add dusting of pepper and serve.
*Each cut in 2 pieces crosswise (the thick main section and the skinny tail section).
© 2010 Salt Traders