Blood Orange/Aji Panca Sauce with a Perfect Pork Tenderloin
The Serious Foodie recently launched its gourmet sauce products – helping to make at-home gourmet a very easy task. Here we show you how to create an jaw-dropping meal from one of our signature sauces – Blood Orange/Aji Panca. We serve this dish with a fresh beet slaw made with a vinaigrette formed from the same Blood Orange sauce (click HERE for the recipe). If you’d like to order one of our sauces, check out our e-commerce site (click HERE).
- Dry rub (use a rub that has salt and brown sugar in order to get a good infusion of flavor).
- 1 to 1.5 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 10 oz. jar of Blood Orange/Aji Panca Cooking Sauce from The Serious Foodie
- Pat the meat dry. Generously coat the meat with the dry rub, then put into an uncovered container (this will help to drive off excess moisture). Put in the refrigerator for a minimum of 2 hours, and maximum overnight. Remove meat from refrigerator about 30 minutes before cooking.
- Preheat the oven to 450 degrees F.
- In a large oven-proof skillet over medium-high heat, add the olive oil. Put tenderloin in the pan and sear all sides, using tongs to turn the meat. Put into the oven for 10 minutes, or until the internal temperature reaches 130°F. Alternatively, grill the tenderloin (be careful not to overcook). Let the meat rest for 5 minutes before slicing.
- Heat the Blood Orange/Aji Pance cooking sauce to a simmer. Slice the meat, and serve with the sauce.
We like our pork at 130°F, which is on the border of medium-rare to medium. There is an excellent article on Serious Eats by Chef HERE) who discusses the dry rub/dry brine method, and the optimal temperature for cooking pork.(click
There are a lot of spice rub recipes for pork tenderloin – check out the simple recipe on the Weber Grill website (click HERE).
We paired our perfect pork tenderloin with a beet slaw, dressed with a vinaigrette made from the same Blood Orange/Aji Panca cooking sauce.