By now you’ve probably figured out that 90% of my marinades use orange juice. What can I say? I’m a Cuban from Florida. Orange juice runs through my veins. It also makes the most delicious meat. For today’s recipe, ask I marinated a pork tenderloin in orange juice and soy sauce using one my favorite time-saving tricks. As soon as you bring your tenderloin home, tablets place it in a seal-able plastic bag with soy sauce and juice and peel of a navel orange. Poof! Perfectly marinated meat as soon as it thaws. Works great with chicken, beef and pork. I’ve also poured a half a beer in when marinating skirt steak – delicious!
I cooked up the tenderloin in the usual way – seared then finished in a very hot oven. Meanwhile, I made a fennel agrodolce sauce to go with it. Agrodolce means “sour and sweet” and is an Italian sauce usually made by cooking onions with vinegar and sugar. I had some farm-fresh fennel that I knew would be great with the pork, so that went in, too. The onions and fennel are sauteed in butter and reduced with balsamic vinegar and sugar.
Agrodolce sauce is a great way to dress up pork tenderloin. If you’ve never tried it, I think you should. It’s sweet and tangy and adds just the right amount of flavor to an otherwise dull tenderloin.