citrus lamb tenderloin

ingredients

• servings: 8
• 2 lamb tenderloins
• 2 cloves garlic, sliced, or more to taste
• salt and ground black pepper to taste
• 3 blood oranges, halved
• 1 cup fruity white , such as sauvignon blanc
• 1/4 cup coarsely chopped cilantro
• 1 tablespoon cornstarch
• 1/2 cup cold water

recipe

preparation time: 15 mins cook time: 30 mins ready time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• cut small, shallow slits into lamb tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. season lamb with salt and black pepper and place into a 9x13-inch glass baking dish. squeeze blood orange halves over lamb; leave 2 or 3 squeezed halves in baking dish. pour white over lamb and sprinkle with cilantro.
• bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees f (65 degrees c), about 30 minutes. allow lamb to rest for 5 to 10 minutes.
• while lamb is resting, discard baked orange rinds and pour pan juices into a small saucepan. bring juices to a boil. whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. reduce heat to low and simmer sauce until thickened, about 5 minutes. slice lamb sliced into thin medallions and top with sauce to serve.