Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper

Elevate your weeknight dinner or impress guests with this elegant yet approachable dish: Garlic and Rosemary Pork Tenderloin. This recipe showcases perfectly cooked, aromatic pork tenderloin infused with the classic flavors of garlic and rosemary. Paired with a vibrant and slightly sweet orange juice reduction, a creamy and comforting sweet potato puree, and tender steamed asparagus finished with a touch of garlic and shallots, this meal offers a delightful balance of textures and tastes. The final touch of julienne roasted red pepper adds a hint of smoky sweetness and a beautiful pop of color, making this a complete and satisfying culinary experience that’s surprisingly easy to achieve.

Additional Information:

  • Skill Level: Easy

  • Total Time: Approximately 50 minutes

  • Preparation Time: Approximately 15 minutes

  • Cook Time: Approximately 35 minutes

  • Yields: 3 servings

Ingredients

  • For the Garlic and Rosemary Pork Tenderloin:

    • 3 pork tenderloins, thoroughly cleaned

    • 3 tablespoons finely chopped fresh rosemary leaves

    • 3 tablespoons finely chopped fresh tarragon leaves

    • Salt and freshly ground black pepper, to taste

    • Chicken stock, for sautéing (as needed)

    • 2 cloves garlic, finely chopped

    • 1 tablespoon vegetable oil

  • For the Sweet Potato Puree:

    • 1/2 can pumpkin pie filling

    • 1/2 can sweet potatoes

    • 1 tablespoon honey

    • 1 1/2 tablespoons finely chopped fresh tarragon leaves

    • Salt and freshly ground black pepper, to taste

  • For the Steamed Asparagus:

    • Several stalks fresh asparagus

    • 2 tablespoons butter

    • 2 tablespoons finely chopped shallots

    • 1 tablespoon finely chopped garlic

    • 1 tablespoon salt

    • 1/2 tablespoon pepper

  • For the Orange Juice Reduction:

    • 1 (12-ounce) can frozen orange juice concentrate

    • 1 1/2 tablespoons finely chopped fresh tarragon leaves

    • 1 teaspoon sugar

  • For the Julienne Roasted Red Pepper:

    • 1 red bell pepper

    • Salt and freshly ground black pepper, to taste

Directions

For the Garlic and Rosemary Pork Tenderloin:

  1. Generously season both sides of the pork tenderloins with the chopped rosemary, tarragon, salt, and pepper.

  2. In a large pan, combine the chicken stock, chopped garlic, vegetable oil, salt, and pepper. Bring the chicken stock to a gentle simmer over medium heat.

  3. Slice the seasoned raw pork tenderloins into medallions. Carefully place the pork medallions into the simmering stock.

  4. Cook the pork medallions until they reach a medium-rare doneness. Remove the cooked pork from the pan and set aside.

For the Sweet Potato Puree:

  1. Combine the pumpkin pie filling and sweet potatoes in a food processor.

  2. Add the honey, chopped tarragon, salt, and pepper to the food processor.

  3. Process the mixture until smooth and well combined into a puree.

For the Steamed Asparagus:

  1. In a large pot, bring just enough water to cover the asparagus stalks to a rolling boil.

  2. Carefully add the asparagus to the boiling water and blanch the stalks until they are al dente (tender-crisp).

  3. Heat a medium sauté pan and melt the 2 tablespoons of butter.

  4. Add the blanched asparagus to the sauté pan and sauté with the chopped shallots and garlic. Cook until the asparagus spears are tender.

For the Orange Juice Reduction:

  1. Pour the entire can of frozen orange juice concentrate into a medium saucepan.

  2. Heat the juice over medium heat and allow the liquid to reduce by half.

  3. Add the freshly chopped tarragon to the reduced orange juice and stir well to combine.

For the Julienne Roasted Red Pepper:

  1. Over an open flame (such as a gas burner or grill), roast the entire red bell pepper, turning occasionally, until the skin is completely blackened and charred.

  2. Once the entire pepper is blackened, immediately wrap it tightly in plastic wrap.

  3. Allow the wrapped pepper to steam and cool for approximately 10 minutes.

  4. Carefully unwrap the pepper and gently wipe away the blackened skin.

  5. Cut the roasted and peeled pepper into thin strips (julienne).

Final Presentation:

  1. Place a portion of the Sweet Potato Puree in the center of the serving plate.

  2. Arrange the Steamed Asparagus just above the Sweet Potato Puree.

  3. Lean the cooked Pork Tenderloin medallions against the Sweet Potato Puree.

  4. Spoon some of the Orange Juice Reduction below the pork.

  5. Garnish the dish with the Julienne Roasted Red Pepper strips.

The harmonious combination of the savory pork, bright orange reduction, sweet puree, and fresh asparagus, all brought together with the subtle smokiness of the roasted red pepper, creates a truly memorable meal. Whether you’re a seasoned home cook or just starting out, this recipe for Garlic and Rosemary Pork Tenderloin with its flavorful accompaniments is a testament to how simple, high-quality ingredients can come together to create something truly special. Enjoy the delightful layers of flavor and the beautiful presentation of this impressive dish.

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