Turn a plain pork tenderloin into a tropical treat with this simple recipe inspired by Bahama Breeze. I’ve done the Citrus Rum Sauce before but this time I simplified it just a bit. Okay, I was out of cornstarch so I just left it out. No big deal. And, as usual, I didn’t really look up the recipe again so the amounts are a little different here, with a little more OJ and a little less broth this time around. It turned out great both ways.
The marinade is simple. Just start it far enough ahead to let the pork marinate for 3 to 4 hours.
- Pork Tenderloin
- Orange, zest and juice
- Orange Juice, a few tablespoons
- Thyme, 1 teaspoon or a couple of fresh sprigs
- Creole Seasoning, 1 teaspoon
- Olive Oil, 2-3 tablespoons
The Citrus Rum Sauce
- Orange Juice, 1 1/2 cups
- Chicken Stock or Broth, 1 cup
- Garlic, 2 or 3 cloves
- Brown Sugar, 1/2 cup
- Crushed Red Pepper Flakes or Creole Seasoning, just a dash
- Dark Rum, 1/3 cup
- Cream, 1/3 cup
Now on to the sauce. Slice an orange and crush the garlic.
Add the rum and cream and cook for another minute or two over low heat. Remove from the heat and keep warm until serving. If it’s going to be a while, just set it aside and gently reheat it just before serving.
Heat the olive oil in a large skillet over medium-high heat. Cook the pork for about 3 or 4 minutes per side, or until it’s done to your liking. I kept out a little zest from the marinade and sprinkled it on the pork. It’ll cook through enough that any marinade germs will be gone.