Citrus Pork Tenderloin and Burrata



  • 1 lb Smithfield Pork Tenderloin
  • 1½ cups orange juice
  • ¼ cup rice wine vinegar
  • ¼ cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp grated ginger
  • 1 tsp red pepper flakes
  • 2 cups arugula
  • 2 Tbsp champagne vinegar
  • 2 Tbsp olive oil
  • Salt, to taste
  • 4 burrata balls
  • 4 Tbsp smoked honey
  • Pickled Radishes, for garnish (recipe follows)
  • Candied orange peel, for garnish

Pickled Radish

  • 5 sliced radishes
  • ¼ cup red wine vinegar
  • 18  cup white vinegar
  • ¼ cup sugar
  • ¼ cup water
  • ½ tsp salt
  • 2 tsp pickling spice



Pork Tenderloin

Meal Course:

Dinner, Lunch

Dish Type:




  1. Combine ingredients from orange juice through red pepper flakes in bowl, and whisk. Add tenderloin to bowl, cover, and refrigerate up to 8 hours.
  2. Remove pork from marinade. Pat dry. Heat 2 tablespoons olive oil in skillet. Sear pork on all sides. Place in oven-safe baking dish, and bake at 375°F until internal temperature reaches 145°F, about 20 minutes.
  3. In bowl, toss arugula with champagne vinegar, olive oil and salt. Line ¼ arugula on each plate.
  4. Slice tenderloin into thin medallions. Place 3 medallions on top of arugula. Place 1 burrata ball on top of pork. Drizzle with smoked honey and garnish with Pickled Radishes and orange peel.

Pickled Radish Preparation

  1. Thinly slice radishes (use mandoline or food processor if available). Place in glass bowl. Place remaining ingredients in saucepan. Bring to  boil; then reduce heat, and simmer for 5 minutes. Pour liquid over strainer into bowl containing radishes. Let rest for 1 hour. Refrigerate, and serve.