Pork Tenderloin Grand Marnier
Elevate your dinner table with the sophisticated flavors of Pork Tenderloin Grand Marnier, a dish that's as elegant as it is delicious. Succulent pork tenderloin is perfectly seared and roasted to tender perfection, then paired with a luscious sauce made from Grand Marnier liqueur, freshly squeezed orange juice, and a touch of heavy cream. The sauce, enhanced with the delicate sweetness of sautéed shallots and a hint of orange zest, delivers a refined balance of richness and citrusy brightness. This recipe combines gourmet appeal with accessible preparation, making it ideal for special occasions or elevated weeknight dinners. Garnished with fresh parsley, it's a visual and flavorful masterpiece ready to impress your guests.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Butter
- 2 large (finely minced) Shallots
- 2 minced Garlic cloves
- 0.5 cup Grand Marnier liqueur
- 0.5 cup (freshly squeezed) Orange juice
- 1 cup Chicken stock
- 0.25 cup Heavy cream
- 1 teaspoon Orange zest
- 2 tablespoons (chopped, for garnish) Parsley
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloins dry with paper towels. Rub them with 1 tablespoon olive oil, then season all over with salt and black pepper.
Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet, cover with foil, and let it rest while you prepare the sauce.
In the same skillet, melt the butter over medium heat. Add the minced shallots and sauté until softened, about 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Carefully pour the Grand Marnier into the skillet and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to allow the alcohol to burn off.
Add the orange juice and chicken stock to the skillet. Bring the mixture to a simmer and let it reduce by half, about 5-7 minutes.
Stir in the heavy cream and orange zest, then simmer for an additional 3-4 minutes until the sauce thickens slightly. Taste the sauce and adjust seasoning with salt and pepper if needed.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter.
Spoon the Grand Marnier sauce over the pork slices and garnish with chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.2 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
