Pork tenderloin with clementine-sage sauce

Pork tenderloin with clementine-sage sauce

Based on 22 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Medium 👍

Preparation

40 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
400 g
pork tenderloin
5
clementines (divided)
100 g
Brie cheese
100 g
Black Forest ham (sliced)
½ clove
garlic
4 leaves
sage
tbsp
butter
tbsp
maple syrup
1 tbsp
water
½ tbsp
cornstarch
salt
pepper
bread for serving
MetricImperial

Utensils

baking dish, oven, cutting board, knife, frying pan, citrus press, cooking spoon, saucepan, small bowl

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-thicken-a-sauce

How to thicken a sauce

how-to-prepare-garlic

How to prepare garlic

Nutrition per serving

Cal698
Fat33 g
Protein71 g
Carb26 g
  • Step 1/3

    Pre-heat oven to 200°C/390°F. Peel some clementines. Cut clementines and Brie cheese into thick slices. Cut pork loin into 3 cm/1.25-in. medallions. Place pork medallions onto ham and season with salt and pepper. Lay one slice of Brie and one slice of clementine onto each medallion, then wrap the whole thing with ham. Transfer to a baking dish.
    • clementines
    • 100 g Brie cheese
    • 400 g pork tenderloin
    • 100 g Black Forest ham slices
    • salt
    • pepper
    • baking dish
    • oven
    • cutting board
    • knife

    Pre-heat oven to 200°C/390°F. Peel some clementines. Cut clementines and Brie cheese into thick slices. Cut pork loin into 3 cm/1.25-in. medallions. Place pork medallions onto ham and season with salt and pepper. Lay one slice of Brie and one slice of clementine onto each medallion, then wrap the whole thing with ham. Transfer to a baking dish.

  • Step 2/3

    Peel garlic cloves. Roughly chop garlic and sage leaves. In a frying pan, melt butter over medium heat, then sauté garlic and sage for approx. 2 min. Juice the remaining clementines directly into the pan. Add maple syrup. Stir well to combine, then remove from heat.
    • ½ cloves garlic
    • 4 leaves sage
    • tbsp butter
    • clementines
    • tbsp maple syrup
    • frying pan
    • citrus press
    • cooking spoon

    Peel garlic cloves. Roughly chop garlic and sage leaves. In a frying pan, melt butter over medium heat, then sauté garlic and sage for approx. 2 min. Juice the remaining clementines directly into the pan. Add maple syrup. Stir well to combine, then remove from heat.

  • Step 3/3

    Drizzle sauce onto the meat and bake at 200°C/390°F for approx. 15 min, or until the ham slices become crispy and the cheese is melted. Remove from oven, take the roasted pork loin out of the baking dish, and keep warm. Transfer remaining liquid from baking dish into a saucepan. Season with salt and pepper. Mix water and cornstarch in a small bowl to make a slurry and add to sauce. Let simmer until the sauce thickens. Served roasted pork loin with sauce and fresh bread on the side. Enjoy!
    • 1 tbsp water
    • ½ tbsp cornstarch
    • bread for serving
    • saucepan
    • baking dish
    • small bowl

    Drizzle sauce onto the meat and bake at 200°C/390°F for approx. 15 min, or until the ham slices become crispy and the cheese is melted. Remove from oven, take the roasted pork loin out of the baking dish, and keep warm. Transfer remaining liquid from baking dish into a saucepan. Season with salt and pepper. Mix water and cornstarch in a small bowl to make a slurry and add to sauce. Let simmer until the sauce thickens. Served roasted pork loin with sauce and fresh bread on the side. Enjoy!

  • Enjoy your meal!

    Pork tenderloin with clementine-sage sauce

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