Pork Tenderloin With Burnt Brown Sugar, Orange Confit, And Thyme

Name: Pork Tenderloin With Burnt Brown Sugar, Orange Confit, And Thyme
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 12 whole black peppercorns; 1 Tbsp coarse salt (or to taste); 473 milliliters extra virgin olive oil; 2 Tbsps fresh thyme leaves; 3 Tbsps light brown sugar; 6 orange confit, about 2 inches each (see Basics); 2 Tbsps oil from the orange confit; 4 oranges; 2 boneless pork tenderloins, about 1 lb each; 177 milliliters white wine

You can never have too many main course recipes, so give Pork Tenderloin With Burnt Brown Sugar, Orange Confit, And Thyme a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 881 calories, 126g of protein, and 29g of fat per serving. A mixture of extra virgin olive oil, oil from the orange confit, orange confit, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas

Ingredients

Servings:

bay leaves 12

whole black peppercorns 1Tbsp

coarse salt (or to taste)473milliliters

extra virgin olive oil 2Tbsps

fresh thyme leaves 3Tbsps

light brown sugar 6

orange confit, about 2 inches each (see Basics)2Tbsps

oil from the orange confit 4

oranges 2

boneless pork tenderloins, about 1 lb each 177milliliters

white wine

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Agua de Piedra Gran Seleccion Malbec. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.