FREE Shipping on Orders over $100 X

Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • All Year
  • 3 hours
  • Serves 4

Rate this Recipe

Recipe Products

Black Cherry Balsamic Vinegar

Pick A Size :

Blood Orange Olive Oil

Pick A Size :

French Citrus Fennel Sea Salt

Size:

Seasonal Collection (200ml Variety Pack)

Pork Tenderloins with Blood Orange Sauce

A delicious sauce of cherry and orange compliments this pork entrée for a flavorful main course.

Ingredients

  • 1 medium/large pork tenderloin
  • 2 t ground cumin
  • ½ t chili powder
  • 1 t paprika
  • ¼ t cayenne pepper
  • ½ t French Citrus Fennel Sea Salt
  • 4 T SOOC Blood Orange Fused Olive Oil
  • ½ c white wine
  • 1 c freshly squeezed orange juice
  • 2 T SOOC Black Cherry Balsamic Vinegar
  • 2 T honey

Directions

  • 1. Mix cumin, chili powder, paprika, cayenne pepper & 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°F. Heat 2 T of the olive oil in a skillet. Add the tenderloin & brown all sides. Add wine into the skillet & deglaze. Cover pan & place in oven to roast for 20-30 minutes.
  • 3. In a small saucepan, heat the orange juice, balsamic & 2 T of the olive oil. Add honey & the reserved spice rub, cooking over low heat until combined. Season with sea salt if needed.
  • 4. Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.

Write Your Own Review

Pork Tenderloins with Blood Orange Sauce

  • All Year
  • 3 hours
  • Serves 4

A delicious sauce of cherry and orange compliments this pork entrée for a flavorful main course.

Ingredients

  • 1 medium/large pork tenderloin
  • 2 t ground cumin
  • ½ t chili powder
  • 1 t paprika
  • ¼ t cayenne pepper
  • ½ t French Citrus Fennel Sea Salt
  • 4 T SOOC Blood Orange Fused Olive Oil
  • ½ c white wine
  • 1 c freshly squeezed orange juice
  • 2 T SOOC Black Cherry Balsamic Vinegar
  • 2 T honey

Directions

  • 1. Mix cumin, chili powder, paprika, cayenne pepper & 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°F. Heat 2 T of the olive oil in a skillet. Add the tenderloin & brown all sides. Add wine into the skillet & deglaze. Cover pan & place in oven to roast for 20-30 minutes.
  • 3. In a small saucepan, heat the orange juice, balsamic & 2 T of the olive oil. Add honey & the reserved spice rub, cooking over low heat until combined. Season with sea salt if needed.
  • 4. Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.