Name: Sesame, Basil and Florida Orange Juice Marinated Pork Tenderloin with Mixed Greens and Orange Glazed Carrots
Yield: 4 servings
Ingredients: 1 cup Florida Orange Juice; ¼ cup canola oil; 1 Tbsp liquid honey; ½ tsp sesame oil; 1 Tbsp fresh basil, chopped; 1 clove garlic, minced; ½ tsp sesame seeds, toasted; 1 pinch salt and freshly ground pepper; 1 lb(s) pork tenderloin; ½ tsp each salt and freshly ground pepper; Sesame, Basil and Florida Orange Juice Marinade (recipe follows); 2 cups green leaf lettuce, torn; 2 cups curly endive or escarole; 2 cups iceberg lettuce; 2 cups radicchio, torn; 2 cups fennel, shaved; ½ cup French De Puy lentils, cooked; 1 lb(s) baby carrots; ½ cup Florida Orange Juice; 3 Tbsp brown sugar, packed; 2 Tbsp butter; Pinch of salt

Sesame, Basil and Florida Orange Juice Marinated Pork Tenderloin with Mixed Greens and Orange Glazed Carrots

Yields

4 servings

Courtesy of Chef Corbin Tomaszeski.

ingredients

Sesame, Basil and Florida Orange Juice Marinade

cup Florida Orange Juice

cup canola oil

Tbsp liquid honey

tsp sesame oil

Tbsp fresh basil, chopped

clove garlic, minced

tsp sesame seeds, toasted

pinch salt and freshly ground pepper

Pork Tenderloin

lb(s) pork tenderloin

tsp each salt and freshly ground pepper

Sesame, Basil and Florida Orange Juice Marinade (recipe follows)

Mixed Greens and Lentil Salad

cups green leaf lettuce, torn

cups curly endive or escarole

cups iceberg lettuce

cups radicchio, torn

cups fennel, shaved

cup French De Puy lentils, cooked

Orange Glazed Carrots

lb(s) baby carrots

cup Florida Orange Juice

Tbsp brown sugar, packed

Tbsp butter

Pinch of salt

Ingredient Substitution Guide

directions

Step 1

Sesame Basil Orange Marinade: Combine orange juice, canola oil, honey, sesame oil, basil, garlic, sesame seeds, salt and pepper in a jar. Seal and shake to mix.

Step 2

Place pork tenderloin in re-sealable bag with 1/2 cup of the marinade. Refrigerate for at least 1 hour or up to 4 hours. Reserve remaining marinade for salad.

Step 3

Remove tenderloin from the marinade and sprinkle with salt and pepper.

Step 4

Place tenderloin on preheated greased grill over high heat. Sear on all sides and reduce

Step 5

In a large bowl, combine green leaf lettuce, curly endive, iceberg, radicchio, fennel and lentils. Pour reserved marinade over and toss to combine. Serve with sliced pork tenderloin.

Step 6

In a shallow saucepan, cover carrots with water. Bring to a boil and simmer for about 5 minutes or until tender but firm. Drain and set aside.

Step 7

Return saucepan to medium heat and add orange juice. Simmer for 5 minutes or until reduced by half. Stir in brown sugar, butter, and salt and cook until butter and sugar have melted. Add carrots and toss to coat and cook for 2 minutes to glaze evenly.

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Sesame, Basil and Florida Orange Juice Marinated Pork Tenderloin with Mixed Greens and Orange Glazed Carrots