Welcome to the St. Vincent Meals On Wheels Frugal Foodie Tips with Los Angeles chef ambassador, Onil Chibas of Onil Chibas Events. With the money you save, why not help feed a senior in need?
Enjoy Onil’s quick preparation of his pork loin with citrus marinade and finished off with a citrus and mustard sauce. Yum!
Citrus & Thyme Marinated Pork Tenderloin with Apricot Dijon Sauce
1 Pork tenderloin (1 -1 1/2pounds)
1/2 cup Extra Virgin Olive Oil + 1T
4-6 cloves garlic, finely minced
1 t. Dried Thyme
Zest and juice from 1 lemon and 1 orange
2 t. Kosher salt
1 t. Black pepper
3T Apricot Preserves
2T Dijon Mustard
1/2 cup water or chicken stock
Step 1). MAKE MARINADE
Whisk together 1/4 cup olive oil, garlic, lemon juice, orange juice & zest, thyme, salt and pepper in a non-reactive bowl.
Step 2). MARINATE PORK
Poke tenderloin all over with kitchen fork. This will allow marinade to penetrate more. Place pork in a Ziploc bag and pour marinade over meat. Zip up bag getting as much air out as possible and massage tenderloin for a minute to help work in marinade. Refrigerate 1 hour or longer.
STEP 3). SEAR AND ROAST PORK
Preheat oven to 375 degrees. Remove pork from marinade getting as much excess off as possible. Reserve marinade. Heat 12″ oven safe skillet and add 1 T olive oil and heat until fragrant but not smoking. Carefully add pork to hot pan which will splatter a little. Lightly brown all sides using kitchen tongs to turn. Some of the garlic may burn which is fine. When it’s all lightly browned place skillet into preheated oven. Roast for 20-30 minutes or until internal temperature is 150 degrees. Remove from oven and place tenderloin on a platter, cover with foil and keep in a warm. Let rest at least 10 minutes.
Step 4). MAKE SAUCE
Pour reserved marinade, water, mustard and preserves into sauce pan over a medium heat. Bring to a boil reduce heat and whisk until blended. Pour accumulated juices from tenderloin into sauce and continue to simmer until sauce consistency. Strain through fine mesh strainer if desired.
Step 5). SLICE AND SERVE
Place tenderloin on carving board and slice 1/8″-1/4″ thickness. Top with the sauce and garnish with fresh thyme. Serve with roasted potatoes, rice or other starch and a fresh mixed green salad.