2 12 ounce pork tenderlions, trimmed of white membrances and fat
1 tablespoon olive oil
1/2 cup white wine
Spice Rub:
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Sauce:
1 cup of freshly squeezed blood orange juice or orange juice
2 tablespoons Blood Orange Olive Oil
1 tablespoon Porto Vinegar
2 tablespoons honey
1 teaspoon reserved spice rub
1/4 teaspoon Kosher salt
1 tablespoon cornstarch
1 tablespoon water
Mix spice rub ingredients together. Rub all but 1 teaspoon of the spices on the trimmed pork tenderloins. Place the tenderloins in a glass dish that will hold them. Cover and marinate in the refrigerator for at least two hours.
Preheat oven to 350 degrees F. Remove tenderloins from the refrigerator. Heat 1 tablespoon of oil in an iron skillet or large frying pan. Add the tenderloins and brown on all sides. Pour wine into skillet and cook briefly. Cover pan and place in oven and roast pork for 20 to 30 minutes.
In the meantime, heat the orange juice, Blood Orange Oilve Oil and Porto Vinegar together in a small saucepan. Add the honey and the 1 teaspoon of reserved spice rub and cook over low heat until everything is combined. Salt if needed.
Combine the cornstarch and water to create a slurry. Add it to the orange sauce and cook stirring constantly until the sauce thinckens slightly and becomes glossy. Reserve.
Remove tenderloins from oven and place on a cutting board. Let rest covered for 10 minutes. Slice and serve with sauce and salsa.