HARRISBURG, Pa. — Are you looking for dinner inspiration in a pinch?
Seasonal Servings has you covered just in time for Valentine’s Day!
With a little planning and time management, you can put together a seasonally inspired, simple and flavorful meal in minimal time! The only thing to consider is marinating time. In about 10 minutes, you can leave a pork tenderloin marinating overnight and ready just in time for Valentine’s dinner!
This pork tenderloin is infused with orange, a seasonal ingredient, and served with an orange glaze for maximum seasonal flavor! Accompanying the tenderloin are more seasonal ingredients, potatoes and kale. Creamy mashed potatoes include yet another seasonal ingredient, leeks! This side dish uses a food mill for extra silkiness, but you can mash them the conventional way if you don’t have one.
Kale is sautéed with sweet onions and garlic, then topped with leftover nuts and dried cranberries for more depth of flavor. This makes it much more palatable for the pickiest eaters! These sides can easily be put together while the pork tenderloin is cooking for a Valentine’s Day dinner that’s sure to please!
Pork Tenderloin
Ingredients
- 1 pork tenderloin (about 1 to 1.5 pounds)
- 2 navel oranges, juiced
- 1 tablespoon, ginger, freshly grated
- 1/3 cup, soy sauce
- 4 garlic cloves, minced
- 1 tablespoon, fresh rosemary, minced
Directions
Combine the squeezed orange juice, soy sauce, ginger, garlic and rosemary. Place in a gallon-sized storage bag with the tenderloin for at least an hour, but longer is better. Overnight is preferred. Do NOT discard the marinade when it’s time to cook. You’ll use that for the orange glaze. Place the pork tenderloin on a greased baking sheet, cover lightly, and cook it at 425 degrees Fahrenheit for 25 to 30 minutes per pound of meat. Remove it from the oven and let cool. While the pork is cooking, you can make the sides. When the pork is finished, remove the foil and let it rest for about five minutes. Slice it down once it’s cooled.
Orange Glaze
Ingredients
- 2-4 four oranges, juiced (about 1 cup juice)
- Leftover marinade (listed above)
- 1/3 cup, sugar
- 1 tablespoon, cornstarch, dissolved into 1 tablespoon, water (for slurry)
Directions
In a small pot, add the leftover marinade and an additional cup of orange juice (about 2 to 4 squeezed depending on the size. Dissolve the sugar and heat it until boiling. Add the slurry (cornstarch and water mixture) and boil everything for about 10 minutes. Remove the pot from heat. Serve the glaze alongside the pork tenderloin or drizzle it overtop the pork slices.
Mashed Potatoes
Ingredients
- 1.5 pounds, small yellow potatoes (or potatoes of choice)
- 2 leeks, diced
- 2 tablespoons, garlic, minced
- 4 tablespoons, butter (separated in 2-tablepoon chunks)
- 1 tablespoon, olive oil
- 1 to 2 cups, milk
Directions
Place the potatoes in a large pot, cover them with water and bring them to a boil. Cook the potatoes until a fork glides through them with ease. Drain the water. Using a food mill, mash the potatoes (or use another method if you don’t have a food mill). While the potatoes are boiling, you can cook the leeks. Melt two tablespoons of butter and add one tablespoon of olive oil to a small saucepan. Add the leeks and garlic, cooking for about eight to 10 minutes. The leeks should be soft and free of any harsh onion flavor. Add the leeks, garlic and butter to the mashed potatoes. Add the additional two tablespoons of butter and melt it into the potatoes. Add milk until the desired texture is reached, anywhere from 1 to 2 cups. Serve the potatoes alongside the pork tenderloin.
Sautéed Kale
Ingredients
- ½ bag of kale (large bag)
- 2 tablespoons, olive oil
- 1 sweet onion, minced
- 4 garlic cloves, minced
- 1/3 cup, cranberries
- 1/3 cup, chopped walnuts (or another kind like pecans, almonds)
Directions
In a medium-sized pan, heat 2 tablespoons of olive oil. Add the diced onion and soften for about five minutes. Add the garlic and cook for an additional one to two minutes. Add the kale and cook for about 10 to 12 minutes more. The kale will be wilted and shrink a decent bit, but there will still be some good body to it. Remove it from the heat, and then top it with the chopped walnuts and the cranberries. Serve the kale with the pork tenderloin.
Enjoy!
