Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce

Name: Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 2 Tbsps freshly ground black pepper; 6 servings Fresh herbs or other aromatics; 1 teaspoon minced fresh rosemary leaves; 2 teaspoons minced fresh rosemary leaves; 3 Tbsps cold unsalted butter or heavy cream; 1 kgs pork tenderloins (about 2 large), trimmed; 6 servings Vinegar or lemon juice, to taste; 118 milliliters low-sodium broth or stock; 118 milliliters low-sodium chicken broth or stock; 6 Tbsps olive oil; 1 teaspoon freshly grated orange zest; 2 teaspoons freshly grated orange zest; 118 milliliters red wine; 1 Tbsp salt; 6 servings Salt and freshly ground black pepper; 1 large shallot, minced; 2 Tbsps minced shallot or onion; 3 Tbsps cold unsalted butter, cut into small pieces; 118 milliliters wine

Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce might be just the main course you are searching for. One serving contains 467 calories, 41g of protein, and 27g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. Only From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up butter, heavy cream, salt, and a few other things to make it today.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.

Ingredients you will need

Ground Black Pepper

Pork

Orange Zest

Olive Oil

Rosemary

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Pan

Bowl

Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the pork and sear, cooking until browned on all sides.

Ingredients you will need

Pork

Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.

Ingredients you will need

Pork

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Pour off the majority of the cooking fat leaving any browned bits in the pan.

Ingredients you will need

Cooking Fat

Equipment you will use

Frying Pan

Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.

Ingredients you will need

Shallot

Wine

Equipment you will use

Frying Pan

Add the broth and continue cooking until the sauce has reduced by half.

Ingredients you will need

Broth

Sauce

Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.

Ingredients you will need

Butter

Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste.

Ingredients you will need

Balsamic Vinegar

Orange Zest

Rosemary

Pepper

Salt

Let the pork rest for 10 minutes before slicing.

Ingredients you will need

Pork

Drizzle the pork with the balsamic pan sauce.

Ingredients you will need

Sauce

Pork

Equipment you will use

Frying Pan

After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits.

Ingredients you will need

Pork Tenderloin

Cooking Fat

Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.

Ingredients you will need

Shallot

Wine

Equipment you will use

Frying Pan

Add the broth or stock and continue cooking until the sauce has reduced by half.

Ingredients you will need

Stock

Sauce

Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.

Ingredients you will need

Butter