Prep Time: 15 Minutes
Cook Time: 1 Hour to 1 Hour 20 Minutes
Total Time: 1 Hour 15 Minutes to 1 Hour 35 Minutes
For the Pork:
- 2 Medium Navel Oranges
- 1 Cup Orange Juice
- 2 Tablespoon Loubier Gourmet Hot or Mild Chipotle Seasoning
- 1/4 Cup Brown Sugar
- 2 (¾ Pound) Boneless Pork tenderloins
For the Sautéed Kale:
- ½ a Bunch of Kale
- Half an Onion, Thinly Sliced
- 1 Tablespoon Loubier Gourmet All Purpose Mild or Hot Seasoning
- 1 ½ Tablespoon Olive Oil
- ½ Cup of Vegetable Stock or Water
Directions for Pork
Preheat the oven to 350 degrees F.
Peel the oranges (keep the peels) and juice the peeled oranges into a bowl. Mix in the extra orange juice, brown sugar, and Loubier Gourmet Mild or Hot Chipotle Seasoning.
In a pot on medium-high heat, add your orange juice mixture and orange peels. Reduce your orange juice until the consistency is like that of a glaze (a good technique is to use a kitchen spoon, dip it in the juice, and if it glazes the back, namely, it doesn't come off the spoon, it is done and ready).
Dispose of orange peels and cover pork tenderloins with orange chipotle glaze.
Place pork in the oven, covered in foil, for 45 minutes to an hour or until a thermometer inserted in the center of the loin reads ~140 degrees F. The pork is not yet ready to eat, but by taking it out early, you’d be accomodating for carryover cooking (meat will continue to cook even after it has been removed from the heat source). This will ensure your pork is not dry.
Take the pork loin out and let it rest on the countertop for 15 to 20 minutes or until a thermometer inserted in the center of the loin reads 145 degrees F.
Serve and enjoy :)
Directions for Sautéed Kale
Heat olive oil in a large saucepan over medium-high heat.
Add the onion and Loubier Gourmet All Purpose Seasoning and cook until soft, but not colored.
Remove cover and continue to cook, stirring until all the liquid has evaporated.
Season with salt and pepper to taste, and serve next to the pork.
Get your ingredients HERE.