Blood Orange Pork Tenderloin
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 NOOC Blood Orange Fused Olive Oil
- ½ c white wine
- 1 c freshly squeezed orange juice
- 2 T NOOC Cranberry Pear Balsamic Vinegar
- 2 T honey
Instructions
- 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.
- 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.
- 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.
- Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.
Recipe 6324–>
Blood Orange Pork Tenderloin
- 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 NOOC Blood Orange Fused Olive Oil
- ½ c white wine
- 1 c freshly squeezed orange juice
- 2 T NOOC Cranberry Pear Balsamic Vinegar
- 2 T honey
- 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.
- 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.
- 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.
- Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.
Recipe 6324–>
Blood Orange Pork Tenderloin
- 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 NOOC Blood Orange Fused Olive Oil
- ½ c white wine
- 1 c freshly squeezed orange juice
- 2 T NOOC Cranberry Pear Balsamic Vinegar
- 2 T honey
- 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.
- 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.
- 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.
- Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.
Recipe 6324–>
Blood Orange Pork Tenderloin
- 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 NOOC Blood Orange Fused Olive Oil
- ½ c white wine
- 1 c freshly squeezed orange juice
- 2 T NOOC Cranberry Pear Balsamic Vinegar
- 2 T honey
- 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.
- 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.
- 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.
- Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.
Recipe 6324–>
Blood Orange Pork Tenderloin
- 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 NOOC Blood Orange Fused Olive Oil
- ½ c white wine
- 1 c freshly squeezed orange juice
- 2 T NOOC Cranberry Pear Balsamic Vinegar
- 2 T honey
- 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.
- 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.
- 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.
- Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.
Recipe 6324–>
Blood Orange Pork Tenderloin
- 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 NOOC Blood Orange Fused Olive Oil
- ½ c white wine
- 1 c freshly squeezed orange juice
- 2 T NOOC Cranberry Pear Balsamic Vinegar
- 2 T honey
- 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.
- 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.
- 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.
- Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.
Recipe 6324–>
Blood Orange Pork Tenderloin
- 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 NOOC Blood Orange Fused Olive Oil
- ½ c white wine
- 1 c freshly squeezed orange juice
- 2 T NOOC Cranberry Pear Balsamic Vinegar
- 2 T honey
- 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.
- 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.
- 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.
- Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.
Recipe 6324–>
Blood Orange Pork Tenderloin
- 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 NOOC Blood Orange Fused Olive Oil
- ½ c white wine
- 1 c freshly squeezed orange juice
- 2 T NOOC Cranberry Pear Balsamic Vinegar
- 2 T honey
- 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.
- 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.
- 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.
- Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.