Aleppo Pepper Pork Tenderloin with Orange Balsamic Butter Sauce

20230131_181841_wm

.jpg

Download JPG • 119KB

Aleppo Pepper Marinated Pork Tenderloin with Orange and Balsamic Butter. I made this in the air fryer, and it turned out SO good.

PREP TIME: 10 Minutes

COOK TIME: 30 Minutes

TOTAL TIME: 40 Minutes

YIELD: 3 Servings

INGREDIENTS:

MARINADE:

2 tbsp Aleppo Pepper (or to taste) (I like it hot)

1 tbsp Honey

2 tbsp Balsamic Vinegar

1 tbsp Soy Sauce

1 1/2 tsp Salt

1 1/2 tsp Ground Black Pepper

3 tbsp Olive Oil

1 lb Pork Tenderloin

SAUCE:

1/3 cup Fresh Orange Juice

1/2 tsp Honey

3 tbsp White Part of Green Onion

1/4 cup Balsamic Vinegar

INSTRUCTIONS:

1. Mix the marinade ingredients in a small bowl. Place the pork tenderloin in a zip top bag and pour the marinade over the top. Seal the bag and shake to fully coat the pork tenderloin. Let rest in the refrigerator for a minimum of 1 hour and up to 12 hours. The longer you marinade the more flavorful the pork will be after cooking.

2. Air fry at 400° Fahrenheit for 14 minutes. Flip the pork tenderloin over and cook for an additional 14 minutes, or until your pork reaches an internal temperature of 145° Fahrenheit. (Your pork tenderloin might need more time depending on the thickness of your meat.)

3. To make the sauce: Add the green onion, orange juice, balsamic vinegar and honey to a small saucepan and bring to a boil. Reduce liquid to about 1/3. Remove from the heat. Whisk the cold butter into the sauce quickly so it emulsifies, and the sauce doesn't break.

4. Slice the pork tenderloin into approximately 1-inch-thick medallions. Place on plates and spoon the sauce over the top. Enjoy!