For a Christmas with Mediterranean flavors, Pork Tenderloin with Orange is a simple dish that combines pork and the tangy sweetness of orange. Originally from Spain, this dish is particularly appreciated in Andalusia, where citrus fruits occupy a central place in gastronomy. This gluten-free version is perfect for a Christmas meal, combining tradition and indulgence while remaining easy and quick to prepare. Discover this Spanish recipe and bring a fruity touch to your table.
Ingredients
Preparation
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Preparing the filet mignon: Cut the filet mignon into medallions approximately 2 cm thick. Season them with salt, pepper and paprika.
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Searing the meat: Heat the olive oil in a large skillet or casserole dish. Add the pork medallions and brown them on both sides. Remove them and set aside.
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Preparation of the sauce: In the same pan, add the finely chopped onions and chopped garlic. Cook over low heat until translucent. Add the honey and vinegar, then mix to deglaze the pan.
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Adding the citrus fruits and spices: Add the orange juice, the zest of one orange, the cinnamon and the bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Final cooking: Return the pork medallions to the pan and simmer over low heat for 20 minutes, until tender and infused with the flavors of the sauce. If the sauce is too liquid, add the diluted cornstarch and let it thicken for a few minutes.
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Presentation: Serve hot, accompanied by roast potatoes, grilled vegetables or mashed sweet potatoes for a festive touch. Decorate with orange slices and a pinch of zest for an elegant presentation.
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