Pan Seared Pork with Citrus Rum Sauce

September 26, 2011

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.

The Pork:

  • 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
  • Orange
  • 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

Zest and juice one orange.

Combine the zest, juice from the orange and enough more to make about 1/2 cup, thyme and creole seasoning.

Cut the pork tenderloin into slices about an inch thick.

Pound them to about a 1/2 inch thick.

Arrange the pork in a shallow dish and cover it with the marinade.  Refrigerate for at least 3 to 4 hours.

Now on to the sauce.  Slice an orange and crush the  garlic.

Combine the juice, chicken stock, brown sugar.  Add a dash of creole seasoning and throw in the orange slices and garlic.  Bring it to a low boil and let it cook until it’s reduced by about half.

Fish out the orange slices and 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.

Serve it up hot and drizzle with the sauce.  Enjoy!

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{ 2 comments… read them below or add one }

1 Rebecca September 26, 2011 at 11:22 am

That looks divine as always! And I love your action shots lol


2 Jaida September 29, 2011 at 9:55 am

I am making this for dinner tonight – can’t wait!!


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