PAN SEARED PORK TENDERLOIN W ROSEMARY BALSAMIC ORANGE SAUCE

PAN SEARED PORK TENDERLOIN W ROSEMARY BALSAMIC ORANGE SAUCE image

Categories Pork

Yield 8 people

Number Of Ingredients 24

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6 tablespoons olive oil
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt
2 teaspoons freshly grated orange zest
2 teaspoons minced fresh rosemary leaves
2 1/2 pounds pork tenderloins (about 2 large), trimmed
Rosemary Balsamic and Orange Pan Sauce*
1 large shallot, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth or stock
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary leaves
1 teaspoon freshly grated orange zest
Salt and freshly ground black pepper
*Cook's Note: Prepare the Rosemary Balsamic and Orange Pan Sauce or try a basic Pan sauce recipe with variations, recipes follow.
Pan Sauce
2 to 3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low-sodium broth or stock
3 tablespoons cold unsalted butter or heavy cream
Vinegar or lemon juice, to taste
Fresh herbs or other aromatics
Salt and freshly ground black pepper

Steps:

Marinade: Mix 3 tblsp oo freshly grd black pepper, salt, or zest, and minced rosemary in small bowl. Rub the oil mixture over the trimmed pork tenderloins and place in a large baking dish. Cover and let marinate 20 minutes. Preheat oven to 375. Heat remaining 3 tblsp oil in a large skillet over medium-high heat. Add pork and sear, cooking til browned on all sides. Remove the pork from pan and place intoven-safe dish; cover. Roast the pork til a meat thermometer inserted in thickest part of the meat reads about 145 degrees F, about 15 minutes. Pan Sauce: For the pan sauce: Pour off the majority of fat leaving any browned bits inpan. Heat the pan over medium-high heat and add the shallot and wine. cook til most of the wine has cooked off, scraping browned bits off the bottom of the pan. Add broth and cook til sauce has reduced by half. Remove from heat. Stir in the butter, one piece at a time, until fully incorporated. Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce. Pan Sauce Variations: Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth. Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce.