We’re finally running out of Thanksgiving leftovers, and we’re done with turkey for a while…there are only so many turkey sandwiches you can make (and have with stuffing on the side). That’s why we were excited to welcome back BlueStar chef Susan Swanson and her treasure trove of recipes. We need some new dinner ideas, some that aren’t as poultry-focused. She came into the Abt BlueStar kitchen to showcase an herbaceous, citrusy pork tenderloin recipe that’s as easy to make as it is flavorful. Check out some of her tips (as well as the recipe and livestream) below! And she’ll be back; check out our BlueStar schedule post to see when Susan will be back in the future. Next up, Christmas cookies on December 14 a little after 4 p.m.
- This recipe is difficult to mess up, so eyeballing it isn’t a bad thing!
- When cooking with ingredients that will really stick to your baking dish, make sure you use aluminum foil. And if your foil won’t stick to the baking dish or pan, Susan recommends you put a bit of water between the two to eliminate the static electricity.
- Remove the extra fat, or ‘silverskin’ on the side of the pork tenderloin.
- When measuring the temperature, don’t let the thermometer or meat probe touch the bottom of the pan; you’ll get an incorrect temperature.
- The meat should be a light pink color when you’re finished.
- If you’ve only got one cutting board and need to cut both veggies and meats, flip your cutting board when working on each.
Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with several layers of foil—you will need it. Cut carrots on a diagonal
into half-inch pieces.
Spread out carrots on foil. Evenly top with butter, brown sugar, syrup and red pepper flakes. Season with salt and toss to combine.
Bake carrots, tossing every 20 minutes. Bake until tender and browned around the edges, 50-60 minutes. Transfer to a platter with syrup if desired and salt to taste.
Preheat oven to 400 degrees Fahrenheit and lightly grease a large baking or casserole dish. Pierce tenderloin all over with a fork. Rub oil onto all sides of the meat.
Whisk together all of the spices and sprinkle on the tenderloin. Pat it onto the surface of the meat on all sides. Place in the prepared baking dish and drizzle the orange juice over the top.
Bake for 25-35 minutes or use a meat probe thermometer—it needs to cook to 145 degrees Fahrenheit internally. Use the meat probe or a meat thermometer to test
temperature.
Once cooked, spoon juices from the baking dish over the pork tenderloin. Allow it to rest on a cutting board for 5-10 minutes. Slice into 1” pieces. Spoon any remaining juices over the sliced meat, then garnish with fresh cilantro if desired.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with several layers of foil—you will need it. Cut carrots on a diagonal
into half-inch pieces.
Spread out carrots on foil. Evenly top with butter, brown sugar, syrup and red pepper flakes. Season with salt and toss to combine.
Bake carrots, tossing every 20 minutes. Bake until tender and browned around the edges, 50-60 minutes. Transfer to a platter with syrup if desired and salt to taste.
Preheat oven to 400 degrees Fahrenheit and lightly grease a large baking or casserole dish. Pierce tenderloin all over with a fork. Rub oil onto all sides of the meat.
Whisk together all of the spices and sprinkle on the tenderloin. Pat it onto the surface of the meat on all sides. Place in the prepared baking dish and drizzle the orange juice over the top.
Bake for 25-35 minutes or use a meat probe thermometer—it needs to cook to 145 degrees Fahrenheit internally. Use the meat probe or a meat thermometer to test
temperature.
Once cooked, spoon juices from the baking dish over the pork tenderloin. Allow it to rest on a cutting board for 5-10 minutes. Slice into 1” pieces. Spoon any remaining juices over the sliced meat, then garnish with fresh cilantro if desired.
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