Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of honey, 1 tablespoon of red wine vinegar, the juice of 1 orange, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper to create the marinade base.

2. 2

   Mince 4 cloves of garlic and add them to the marinade along with 2 whole star anise pods and 1 tablespoon of olive oil, stirring well to combine all ingredients.

3. 3

   Place 1.5 pounds of pork tenderloin into a shallow dish or a resealable bag, pour the marinade over it, ensuring the pork is fully coated, and refrigerate for at least 2 hours.

4. 4

   Preheat your oven to 400°F (200°C), then remove the marinated pork from the refrigerator and transfer it to a roasting pan, arranging 1 sliced orange around the tenderloin.

5. 5

   Roast the pork tenderloin for 20 minutes, then remove it from the oven, baste it with any pan juices, and generously brush the surface with the remaining zest from 1 orange.

6. 6

   Return the pork to the oven and continue roasting for another 15-20 minutes, or until an internal temperature of 145°F (63°C) is reached, periodically basting with pan juices.

7. 7

   Once cooked, remove the pork tenderloin from the oven, transfer it to a cutting board, cover it loosely with foil, and let it rest for 10 minutes before slicing to retain its juices.

8. 8

   Slice the roasted pork tenderloin into 1/2 inch thick medallions, drizzle with any accumulated pan juices, and garnish with 2 tablespoons of chopped fresh parsley before serving.