Sirloin With Orange: How Is It Prepared?
When thinking of an orange sirloin recipe, we usually associate it with guests and special occasions. However, it is easier to prepare than it sounds. For this reason, it can be cooked on a daily basis without any problem.
Sirloin with orange: an easy recipe to incorporate
The sirloin is almost certainly one of the most tender parts of the pork and can be found in the market almost all year round.
As red meat it provides proteins with essential amino acids, vitamin B12, niacin and minerals, such as iron, phosphorus and zinc.
In addition, it is a very grateful type of meat in the kitchen, as it can be prepared in many ways: baked, grilled or stuffed. The result is always tender and juicy, especially when accompanied by succulent sauces, such as Roquefort or with mushrooms.
One of the most original options, but also simple to do, is to incorporate the sweet flavor that the fruit provides. A recipe with two ingredients at the base, such as meat and oranges, which combined in different ways give rise to a delicious dish.
So, without further ado, we will know 3 versions of this dish so that everyone can try and choose the one that best suits their tastes. The end result is, in any case, a plate of juicy, tender and very tasty meat, with a sauce that will need the company of a good piece of bread.
First option to prepare sirloin with orange
A perfect blend of tender meat, citrus flavor and creamy texture. Let’s look at ingredients and methods.
Ingredients to make 4 servings
- 2 pork tenderloins.
- 125 cubic centimeters of white wine.
- 2 large onions (or 1 pot of already prepared sofrito).
- The juice of 2 oranges.
- 100 cubic centimeter of cream for cooking.
- 1 bouillon cube (optional).
- Extra virgin olive oil.
- Salt and pepper.
Step by Step
- First, peel, wash and cut the onions into small cubes.
- Put a frying pan on the fire with olive oil and fry the onion. When it is transparent, add the sirloins and brown. If you are going to use a prepared sauce, mix everything together.
- Then add the stock cube and bathe with the wine. Cover the pan and cook for 15 minutes. Then add the orange juice and continue cooking for another 10 minutes.
- Remove the meat and cut into slices. Reserve in a warm place.
- To finish the sauce, add the cream to the sauce in the pan and mix all the liquid well. Pour over the meat and you are ready to serve.
Option 2: Pork Tenderloin Medallions with Orange Sauce
To cook 4 servings of this recipe you need the following ingredients:
- 1 pork tenderloin.
- 200 grams of onion.
- 3 oranges.
- Wheat flour.
- Salt.
- Black pepper.
- Extra virgin olive oil.
How to make this recipe
- To begin with the preparation of the dish, squeeze the juice from the oranges. Pass through a fine sieve to remove the seeds and skin remnants and reserve.
- Next, prepare the other necessary ingredients. Peel, wash and cut the onion into very fine julienne strips. Remove the tendons from the sirloin with the help of a sharp knife. Then cut into 2-centimeter medallions and flour.
- Once everything is ready, it is time to start cooking. Heat a little oil in a frying pan and mark the sirloin. It is necessary to have a strong fire and toast 1 minute on each side.
- Remove the meat and in the same pan, poach the onion over low heat. It may be necessary to add a little more oil to prevent sticking. After 10 minutes, and when it is translucent, season and incorporate the meat again. Sprinkle with the juice, cover and simmer for another 10 minutes.
- To finish the sauce, remove the sirloin, grind the contents of the pan and pass through a very fine strainer. Return to the strong fire again to finish thickening. Correct salt and pepper if necessary.
- Optionally you can add a little cornmeal and soft cream to obtain a thicker and creamier texture.
Last way to prepare sirloin with orange
In this case, it is combined with a little sugar and rum, which further accentuates the sweet part of the recipe. Ideal for lovers of the combination with the salty.
Ingredients for 4 servings
- 2 pork tenderloins.
- The juice of 1 orange and zest of the skin.
- 2 tablespoons of brown sugar.
- 150 milliliters of water.
- 50 milliliters of rum or brandy.
- 1 dessert spoon of cornmeal.
- 2 tablespoons of soy sauce (optional).
- Extra virgin olive oil.
- Ground black pepper and salt.
How to make this dish
- First, cut the sirloin into slices to the desired thickness. Season with salt and pepper on both sides.
- Prepare a pan with olive oil and brown the meat over high heat. It takes about 2 minutes on each side, although it depends on the thickness of the sirloins and the preferences of each one. A good indicator is when it acquires a golden tone on the outside, since in this way a juicy interior is ensured at the end of the elaboration. Reserve.
- In the same pan add the sugar, rum and grated orange peel. Let the alcohol evaporate for 2 minutes on low heat. Stir to prevent sticking and add the juice and soy sauce (optional).
- In a separate glass, dissolve the cornmeal in the water. Add to the sauce and cook and reduce for 5 minutes. Then put the sirloin back in, cover it well and leave another 5 minutes for it to be well impregnated.
- Season with salt if necessary and serve hot.
All the details to enjoy a good sirloin with orange
Pork cooked with sauce or in any other way can be introduced into the usual diet in moderation. It provides some interesting nutrients, but in general it is advised not to eat it more than once or twice a week.
When buying it, always choose those cuts that have a pink color, smooth texture and a fresh and moist appearance. The fat, on the other hand, must be white and firm. It is best avoided if it has yellow tones.
Once home, it is kept in the refrigerator for 3 to 5 days at a temperature below 4 degrees. On the other hand, if it is not going to be consumed within this period, it is better to freeze the meat from the day it is purchased.
To cook these three versions of the recipe it is possible to use the sirloin cut into medallions or whole. However, it is necessary to take into account that the whole piece needs more time to cook, although the end result is usually juicier.
It is advisable to always taste the sauce before serving and to be able to present it with the desired texture and flavor. The point of thickness can be corrected by adding a little water or cornmeal. By incorporating cream to cook the texture becomes creamier.
The sirloin with orange is served with a little boiled rice, some potatoes or tender beans. All of them are very well washed down with the orange sauce. But the options are endless, according to the taste of each one, so there is nothing left but to dare to try.
