Filet Mignon de Porc with Orange and Ginger Marinade
A delicious pork tenderloin marinated in a vibrant citrus and ginger infusion, perfect for special occasions or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 150 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Paleo
Ingredients
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- Freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 pound filet mignon de porc (pork tenderloin)
Instructions
- Prepare the Marinade: In a bowl, combine the orange juice, orange zest, grated ginger, minced garlic, soy sauce, honey, and freshly ground pepper. Whisk until well mixed.
- Marinate the Pork: Place the pork tenderloin in a dish and pour the marinade over it, ensuring the meat is well-coated. Cover and refrigerate for at least 120 minutes (or up to overnight) to allow flavors to penetrate.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Sear the Pork: In a skillet, heat the olive oil over medium heat. Remove the pork from the marinade (reserve the marinade for later) and sear the pork on all sides until golden brown, about 4-5 minutes.
- Bake the Pork: Transfer the seared pork to an oven-safe dish. Bake in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Rest the Meat: Remove the pork from the oven and let it rest for a few minutes before slicing to retain its juices.
Notes
Allowing the pork to marinate overnight enhances the flavor significantly. Use a meat thermometer to avoid overcooking.
Find it online: https://www.recettepremium.com/my-life-freen-sarocha/