Roasted Pork Tenderloin with Oranges, Parsley, Sage, Rosemary & Thyme

Name: Roasted Pork Tenderloin with Oranges, Parsley, Sage, Rosemary & Thyme
Prep time: 20 min
Total time: 60 min
Yield: 6 Servings
Ingredients: 2 (1 to 1u00bd pounds) pork tenderloins; 2 onions, sliced; juice and zest of two oranges; 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 tablespoon flat-leaf parsley, chopped; 1 tablespoon sage, chopped; 1 tablespoon rosemary, chopped; 1 tablespoon thyme, chopped; 1/4 teaspoon Kosher salt; freshly ground black pepper

By Leslie Blythe Pork Frying, Marinating, Roasting

July 26, 2015

Are you going to Scarborough Fair?
I have lots of fresh herbs in the garden and decided to create this pork tenderloin recipe using some oranges. It's very flavorful and tender. I love cooking in cast iron skillets.

Prep: 20 mins
Cook: 40 mins
Yields: 6 Servings

Ingredients

2 (1 to 1½ pounds) pork tenderloins

2 onions, sliced

Marinade

juice and zest of two oranges

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 tablespoon flat-leaf parsley, chopped

1 tablespoon sage, chopped

1 tablespoon rosemary, chopped

1 tablespoon thyme, chopped

1/4 teaspoon Kosher salt

freshly ground black pepper

Directions

1Heat oven to 425° F.

2Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.

3Make the marinade and pour it into a ziplock bag. Add the pork and squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight.

4Take the pork out of the marinade. Pour the leftover marinade into a small saucepan and bring to a boil.

5Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes. Transfer the browned pork to a large plate or cutting board.

6Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. Now, add onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.

7Then, place pork tenderloins on top of the onions and slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145° and 150° F.

8Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.

9Slice pork into 1-inch slices then serve on a bed of the onions with pan sauce drizzled on top.

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