let it marinate


Categories: Meat, Supper, Dinner Party, Fête Fact, Posted on August 5, 2017 by Sandy Bergsten - Comments (0)

Wouldn’t you rather have cocktails with your guests then be chained to your grill? Caterers and many restaurants often precook their protein then finish it off right before serving. Time to think like a pro and follow suit.

My citrus marinated pork tenderloin is exceptionally tender. The trick is marinating it the day before. Turning the Ziploc bag several times a day allows the herbs and juices to perfectly infuse the meat. It’s fabulous with a citrus reduction sauce, which is better made a day ahead of time too.

For the marinade start off with fresh basil leaves, thyme sprigs, cilantro and garlic.

Place half of the herbs in a large Ziploc bag. Scatter half a head of peeled, crushed garlic cloves on top.

Place the pork tenderloins on top of the herbs.

Place the remaining herbs and garlic on top of the meat.

Combine the lemon, lime, and orange juice in a large measuring cup.

Whisk in the olive oil.

Pour the marinade into the Ziploc bag, carefully seal the bag removing the air. Marinate in the refrigerator for 24 hours, turning the bag over occasionally.

While the meat is marinating make the citrus reduction sauce. Place two tablespoons fresh lemon juice, one tablespoon fresh lime juice, and one cup of fresh orange juice in a small saucepan.

Bring to a boil then lower the heat to a simmer. Reduce to ¼ cup, be careful not to scorch the pan.

Add one can of chicken broth and reduce to ½ cup.

Add one cup heavy cream until simmer until slightly thickened, about one minute.

Season with salt and pepper to taste.  The sauce can be made a day ahead. Allow to cool completely, cover and refrigerate. Gently re-warm before serving.

To precook the tenderloin, heat the grill a high heat an hour before your guests arrive. Remove the tenderloins from marinade. Grill the pork, turning to brown all the sides, until the internal temperature reaches 125 degrees, about 15 minutes. Place on a rimmed baking sheet and tent with foil. Let stand at room temperature.

Right before serving throw the tenderloins back on the grill for about 5 minutes turning on all sides to warm the meat through.

Transfer the meat to a cutting board slice diagonally and serve with citrus reduction sauce.

Next time give it a rest, and try grilling your meat ahead of time.

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