Have you ever gone grocery shopping and wanted something so badly that you just snatch it up- only to get home and realize that it is just far too much for you to eat alone (and of course, it’s not something that your Spouse or Children enjoy)? Truth be told, this happens to me a lot more regularly than I would like to admit; I am a sucker for impulse buys, especially when it comes to fruit I can’t get my hands on very often.
The last case involved an oversized bag of Blood Oranges. I love blood Oranges on their own; they’re delicious and I can eat them all day… But eventually you get tired of them when you have so many. So they sit on the counter screaming “eat me”- and if you’re anything like me, then the thought of wasting the food horrifies you… But what on Earth are you going to do with it when it’s an unusual item that you’re just not used to dealing with? For me, the solution was a Pork Loin of all things.
Blood Orange Marinated Pork Loin
- The juice of 6-8 small blood oranges
- 3 tbsp Lemon juice
- 1/3 cup Cranberry-Apple juice
- 1 unseasoned, plain Pork Tenderloin
- Thyme, Oregano, Basil, Parsley, Cilantro, Salt, and Pepper for seasoning
If using real lemons and oranges, squeeze your juice into a cup, bowl, or other container, being careful not to get any pulp or seeds into the marinade base. If you do get these in the marinade base, either pick them out or strain the base through a fine mesh strainer to remove them.
Next, mix all of the marinade ingredients together into a 1 Gallon ziplock bag. Add your seasoning to taste, seal the bag, and shake to incorporate. Next, unseal the bag and place Pork Tenderloin into it. Being careful, squeeze out all the air to create a tight water seal around the Pork Loin. Close and rinse the bag.
Place your bag on a plate to prevent any dripping in your fridge, and refrigerate for 24 hours in order to allow the Pork Loin to marinate. To cook, simply remove the Pork Loin and cook with your desired method.