Roast Pork Ingredients:
2 ea. pork tenderloin (approx. 10oz. each)
To taste kosher salt & freshly ground black pepper
2 Tbsp. olive oil
1 recipe blood orange marmalade (recipe follows)
4 oz goat cheese, room temperature
2 Tbsp. cilantro, chopped
1 bunch watercress, washed, tough stems removed
Roast Pork Instructions:
Trim the tenderloin of any silver skin and season with salt and pepper. Heat a large sauté pan over medium high heat, add the olive oil and brown the pork well on all sides.
Pre-heat the oven to 375 degrees. Place pork on a rack in a roasting pan and roast until a meat thermometer registers 150 degrees when inserted in the thickest part (medium-well). This should take approx. 20-25 minutes. Cover the pork loosely with foil and allow to rest at least 10 minutes before slicing.
Slice the pork and arrange on a serving platter. Spoon some of the marmalade over the pork, followed by the crumbled goat cheese and the cilantro. Surround the pork with the watercress. Serve the remaining marmalade on the side.
Yield: 4 servings
Blood Orange Marmalade Ingredients:
3 ea. blood oranges, about 7 oz each (28oz total) *if smaller use 4
3 Tbsp. honey
1 cup orange juice
8 ea. sun-dried cherries, chopped
To taste freshly ground black pepper
Pinch kosher salt
1/4 ea. lemon, juice
Blood Orange Marmalade Instructions:
Using a vegetable peeler, remove the zest only (not the white pith) in strips. Cut the strips crosswise into fine julienne and place in a small saucepan.
Using a sharp knife, remove the white pith from the oranges and section them over a bowl with a strainer to catch the pits, reserving the juice. Squeeze the last bit of juice from the membrane before discarding them. Add the segments and reserved juice to the saucepan. Stir in the honey, orange juice, cherries, about ¼ tsp of black pepper and the salt. Bring to a boil and reduce to about 1-1/4 cup (about 15 minutes). Cool and add lemon juice to taste.
Yield: Approx 1 cup