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Tenderloin of Pork with Clementines

Ready in 40 mins + waiting

Recipe by Marie-Danielle 

Tenderloin of Pork (called Filet Mignon in France) is a really tender cut of meat that marinates well. Here, the recipe calls for clementines, adding sweetness and colour to the dish. The minimum marinating time is one hour, to allow the flavours to infuse into the meat. Personally, I marinate the meat in the morning and cook it in the evening. If you can't find clementines, mandarin oranges or tangerines will work. Similar to tangerines, clementines tend to be easy to peel. They are typically juicy and sweet, with less acid than oranges.

Preparation Time

20 Minutes + waiting

Cooking Time

20 Minutes

Ingredients for Tenderloin of Pork with Clementines

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

Serves 6:

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

How to Cook Tenderloin of Pork with Clementines

  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!)
MARIE-DANIELLE'S HOT TIP:
Cook the tenderlons gently. It helps keep the clementines from breaking up.