Recipe courtesy of Team B The Students

Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 3 servings
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Garlic and Rosemary Pork Tenderloin: 

3 pork tenderloins, cleaned

3 tablespoons chopped rosemary leaves

3 tablespoons chopped tarragon leaves

Salt and pepper

Chicken stock, for sauteing

2 garlic cloves, chopped

1 tablespoon vegetable oil

Sweet Potato Puree, recipe follows

Steamed asparagus, recipe follows

Orange juice reduction, recipe follows

Julienne roasted red pepper, recipe follows

Sweet Potato Puree:

1/2 can pumpkin pie filling

1/2 can sweet potatoes

1 tablespoon honey

1 1/2 tablespoons tarragon leaves, chopped

Salt and pepper

Steamed Asparagus:

Several stalks asparagus

2 tablespoons butter

2 tablespoons shallots, chopped

1 tablespoon garlic, chopped

1 tablespoon salt

1/2 tablespoon pepper

Orange juice reduction:

1 (12-ounce) can frozen orange juice concentrate

1 1/2 tablespoons chopped tarragon leaves

1 teaspoon sugar

Roasted Red Pepper:

1 red bell pepper

Salt and pepper


  1. Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan. 
  2. In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips.

Sweet Potato Puree:

  1. Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.

Steamed Asparagus:

  1. In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.

Orange juice reduction:

  1. Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.

Roasted Red Pepper:

  1. Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.