Tenderloin of Pork with Clementines

Tenderloin of Pork with Clementines

Serves: Serves 6

Prep Time: 20 Minutes + waiting

Cook Time: 20 Minutes

Ready In: 40 mins
+ waiting

2 - Tenderloin of Pork

10 - clementines

1 heaped tablespoon - honey

1 heaped tablespoon - soy sauce

1 heaped teaspoon - fresh ground ginger

2 - shallots

1 tablespoon - butter

1 tablespoon - olive oil

  1. Trim any excess fat from round the outside of the tenderloins. Squeeze the juice from 4 clementines into a casserole dish. Stir in a tablespoon of honey (Acacia works best), a tablespoon of soy sauce and about one teaspoon of freshly ground ginger. Mix together and add the tenderloins. Leave to marinate, turning regularly. (Minimum one hour)
  2. Heat a tablespoon of butter and one of olive oil in an ovenproof dish (or Dutch Oven) and brown the tenderloins on all sides. Add the marinade sauce and 2 shallots finely chopped. Peel 6 clementines and add (whole) to the pan. Cover and simmer on low heat for 15-20 minutes.
  3. Serve (along with the clementines) with basmati rice or mashed potatoes, for a delicious meal. (You can serve with carrots if you like the colour orange!)