Blood Orange Pork Tenderloin

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.

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