2 ( 1.5-pound) pork tenderloins, trimmed

1/2 cup frozen orange juice concentrate, thawed

1/4 cup soy sauce, plus 1/2 tsp.

1 (9-ounce) jar sweet orange marmalade (such as Smucker’s)

4 small scallions, finely chopped (about 2/3 cup)

1/3 cup chicken broth

1/2 tsp. Cajun seasoning

Dash of hot sauce (such as Tabasco)

1 tsp. kosher salt

1 tbsp. canola oil

Chopped scallions, to garnish

Cooked long-grain and wild rice (optional)

1) Combine the pork, orange juice concentrate, and 1/4 cup of the soy sauce in a large ziplock plastic bag. Seal and marinate in the refrigerator at least 12 hours and up to 2 days.

2) Combine the orange marmalade, scallions, chicken broth, Cajun seasoning, hot sauce, and remaining 1/2 teaspoon soy sauce in a small saucepan over medium-high. Bring to a boil, stirring occasionally; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced to about 1 cup, approximately 15 minutes. Remove 1/4 cup of the sauce for basting; reserve the remaining sauce for serving.

3) Preheat the oven to 425°F. Remove the pork from the marinade; discard the marinade. Sprinkle the pork with salt. Heat the oil in a large ovenproof skillet over medium-high. Add the pork to the skillet; cook 4 minutes. Turn and cook about 1 minute. Baste the pork with 2 tablespoons of the sauce. Cover the skillet with foil; bake in the preheated oven 5 minutes. Remove foil and discard. Baste pork with remaining 2 tablespoons sauce. Bake, uncovered, until a thermometer registers 145°F, about 5 minutes. Place the pork on a cutting board; let stand about 10 minutes. Cut the pork across the grain into thin slices. Serve with the reserved 1/2 cup sauce. Garnish and serve with rice, if desired. Serves 8.  

Courtesy of Eden Tuscano

Claimstake Brewing Company’s Chavherili
ABV: 11%  IBU: 40%
Rancho Cordova-based Claimstake Brewing Company has a constantly changing, award-winning beer list, ensuring they always have something new and tasty to try. What’s more, each brew is named after a patron, friend, or loved one—making for a very personal experience. Their Chavherili—a smooth, complex imperial stout dedicated in honor of co-owner Dan’s late grandparents, Mike and Maria Chavez, and their New Mexican heritage—is a perfect companion to this month’s recipe, Candied Orange Pork Tenderloin, since both have sweet and spicy attributes. Brewed with cherry, cacao nibs, and roasted Hatch chiles, it complements the sweet orange and Cajun spices from the dish without overpowering it. —Eden Tuscano, 36 Handles

SIP ON THIS

Similar to the vines that trellis across Washington’s Columbia Valley, Wildhaven runs far and wide to produce approachable, delicious, all-occasion wines. For more info, visit preceptwine.com/our-wines/wild-haven.  

Wildhaven Pinot Gris 

ABV: 12.2%

OVERALL RATING: 4

Tasting Notes: Full mouthfeel with velvety tannins and a crisp finish; slightly effervescent with flavors of pear, peach, and apple; definitely on the sweeter side; would pair nicely with charcuterie or light pastas, but is substantial enough on its own 

Price: $10.49

Purchase: Total Wine and More

Wildhaven Blazing Red 

ABV: 13.8%

OVERALL RATING: 4

Tasting Notes: Dark fruit and leather nose; jammy fruit flavors like blackcurrant and cherry with a smooth plum and currant finish; a great table wine that won’t break the bank; would be great with dark chocolate or any other sweet treat 

Price: $12.49

Purchase: Total Wine and More

Overall Rating is the average score (out of 5) compiled by Style staff tasters. Ratings should be taken with a grain of salt, as we are by no means “experts”—just hard-working employees who enjoy imbibing.