Cooking with Pete and Barb Marczyk: Pork tenderloin with orange glaze
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
Provided our local meteorologists aren't screwing with us, Denver's temps are on the downswing, and "damn it," says Barb, "I'm so ready for fall." And autumn, she notes, gives us all a reason to return to our stoves...and turn them on. "Fall always reminds me of pork," she adds, "so I bought a pork loin, stuck my head in the kitchen of Marczyk's and asked if anyone had a good recipe." Turns out, chef Grady did. Barb recommends pairing the pork loin, glazed with an orange marinade, with a bottle of Les Truffieres rouge, "a classic and trusty marriage of syrah and grenache that's the Catherine Deneuve of wine."
Pork Tenderloin with Orange Glaze
One 1-pound pork tenderloin (Barb suggests Niman Ranch) 1 cup orange juice 1 garlic clove, smashed 1 teaspoon finely grated orange peel 1 teaspoon good balsamic vinegar 1 ½ teaspoon honey or maple syrup 2 tablespoons olive oil Salt and pepper to taste
Preheat oven to 350 degrees.
1. Salt and pepper pork and place in a sealed plastic bag. 2. Pour orange juice in a non-reactive pan, and boil until reduced by half. Cool slightly, and add the remaining ingredients to make a marinade. 3. Add marinade to the bagged tenderloin, coat tenderloin, reseal bag, and refrigerate for at least an hour. 4. In a heavy saucepan over high heat, add olive oil. Add tenderloin (reserve the remaining marinade) and brown both sides. Place pan in pre-heated oven and roast pork for about 15 minutes, or until internal temperature of the meat registers 155 degrees. 5. Remove pan from oven and pour remaining marinade (minus the garlic clove) over the pork. Turn once and allow pork to "cook" in the hot pan for about 10 minutes. 6. Slice and serve.
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