Ingredients:
For the Pork:
- 2 pork tenderloins
- 1/2 orange, cut into quarters
- 60 ml orange juice
- 5 cloves garlic
- 60 ml smoked paprika
- 2 tbsp extra virgin olive oil, plus 2 tsp
- 6 tbsp kosher salt
- 6 Yukon Gold potatoes, halved
- 1 bag Brussels sprouts, stems removed, halved
For the Sauce:
- 1 orange, zested
- 60 ml orange juice
- 60 ml orange marmalade (or apricot jam)
- 2 tbsp brown sugar
- 1/2 tsp freshly chopped rosemary
- 1/4 tsp cinnamon
- 150 ml Belgian Dubbel beer
Directions:
1. Marinate the Pork:
In a blender, puree orange quarters, orange juice, garlic, smoked paprika, olive oil, kosher salt, and Belgian Dubbel beer until smooth. Rub the paste all over the pork tenderloins. Place in a baking pan, cover with plastic wrap, and refrigerate for 8-24 hours.
2. Prepare the Pork:
Remove the pork from the refrigerator and wipe off any excess marinade. Let it rest at room temperature for 1 hour to ensure even cooking.
3. Make the Sauce:
In a small saucepan over medium heat, combine orange zest, orange juice, orange marmalade, brown sugar, rosemary, cinnamon, and the Belgian beer. Simmer for 10 minutes until the sauce thickens.
4. Roast the Pork:
Preheat the oven to 230°C. Place the tenderloins in a baking pan and roast uncovered for 10 minutes. Reduce the temperature to 175°C, spread half of the sauce over the pork, and roast for an additional 25 minutes.
5. Roast the Vegetables:
Toss the potatoes and Brussels sprouts with olive oil, salt, pepper, and garlic seasoning. Add them to the baking pan with the pork for the last 20-30 minutes of cooking.
6. Finish the Dish:
When the pork reaches an internal temperature of 63°C, remove it and the vegetables from the oven. Spread the remaining sauce over the pork and garnish with freshly chopped herbs. Let the pork rest for 15 minutes before slicing and serving.
Prep Time: 9 hours (including marinating time)
Cook Time: 55 minutes
Total Time: 10 hours 10 minutes
Servings: 10
