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All Year
3 hours
Serves 4
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Pork Tenderloins with Blood Orange Sauce

Pork Tenderloins with Blood Orange Sauce

Ingredients

  • 1 medium/large pork tenderloin
  • 2 t ground cumin
  • 1/2 t chili powder
  • 1 t paprika
  • 1/4 t cayenne pepper
  • 1/2 t French Citrus Fennel Sea Salt
  • Blood Orange Fused Olive Oil
  • 1/2 c white wine
  • 1 c freshly squeezed orange juice
  • 2 T Black Cherry Balsamic
  • 2 T honey

Directions

  • 1. Mix cumin, chili powder, paprika, cayenne pepper and sea salt together to make spice rub. Rub onto the pork tenderloin, reserving 1 t of the rub. Place tenderloin in the refrigerator covered for at least 2 hours.
  • 2. Preheat the oven to 350˚. Heat 2 T of the olive oil in a skillet. Add the tenderloin and brown all sides. Add wine into the skillet and deglaze. Cover pan and place in oven to roast for 20-30 minutes.
  • 3. In a small saucepan, heat the orange juice, balsamic and 2 T of the olive oil. Add honey and the reserved spice rub and cook over low heat until combined. Season with sea salt if needed.
  • 4. Remove tenderloin from oven and let rest on a cutting board covered for 10 minutes. Slice and serve with sauce.

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Recipe Products

  • Black Cherry Balsamic Vinegar

    Black Cherry Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL:

  • Fused Whole Fruit Blood Orange Olive Oil

    Fused Whole Fruit Blood Orange Olive Oil

    Pick A Size - 200 mL or 375 mL:

  • French Citrus Fennel Sea Salt

    French Citrus Fennel Sea Salt

    Size: