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Main Dish

Mandarin orange and roasted garlic pork loin

Gary Gilligan
Mountain Mandarin Festival, Auburn

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2 Fresh Mandarins or 1 small can
15 cloves Pealed Garlic
2 cups Olive Oil
1 Pork Tenderloin about (2 pounds)
4 small Bamboo Skewers
Salt & Pepper


Place garlic cloves into a small baking stone and cover with olive oil. Bake in oven at 425 degrees until cloves are golden brown and soft. About 20 minutes. Remove from oven, take cloves out of the oil, and cool.

Cut the Pork Loin in half, length wise, from the right side. Cut 2/3 of the way into the meat but do not cut all the way through. Open the meat so we can fill the center. Place the Roasted garlic down the center from top to bottom. Peal & Segment the Mandarin Orange. Cut the segments in half and spread them down the middle of the pork loin. Dice the skin of the Mandarin to make 2 tablespoons of zest. Sprinkle the zest down the middle of the loin. Season the port loin with salt & Pepper, close the loin up and secure the cut side with the bamboo skewer.

Place the Pork loin in a baking dish, Brush the top of the loin with the garlic oil and salt & pepper and bake at 325 degrees uncovered for about 1 hour. Internal Temperature should reach 170. This dish can be served with a glaze of pan drippings reduced with Absolut Mandarin Vodka and fresh Mandarin Orange Juice.

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