Pan Seared Orange & Rosemary Pork Tenderloin
Ingredients
The pork tenderloin
-
1
lb
pork tenderloin
-
½
tsp
Himalayan or fine sea salt
-
½
tsp
freshly cracked black pepper
-
1
tbsp
fresh sage, finely chopped
-
1
tbsp
fresh rosemary, finely chopped
-
1
zest
orange
The optional cranberry sauce
-
½
cup
cranberry sauce
-
¼
cup
water
-
½
tsp
fresh rosemary, coarsely chopped
-
¼
tsp
freshly ground black pepper
Instructions
- Mix salt, pepper, sage, rosemary, and orange zest in a small bowl.
- Rub the mixture over the pork tenderloin and refrigerate for at least 6 hours, preferably overnight.
- Preheat the oven to 375°F.
- Heat olive oil in a large non-stick pan over medium-high heat.
- Sear the pork tenderloin on all sides until a golden crust forms.
- Transfer the tenderloin to an oven-safe dish, cover loosely with foil, and bake until the internal temperature reaches 145°F, about 20-25 minutes.
- Let the tenderloin rest for about 10 minutes before slicing.
- Serve with cranberry sauce and a side of vegetables or rice, if desired.
Nutrition Facts (estimated)
Servings
4
Calories
235
Total fat
5g
Total carbohydrates
14g
Total protein
31g
Sodium
380mg
Cholesterol
98mg
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