ROASTED PORK LOIN WITH ORANGE AND SAGE SAUCE

ROASTED PORK LOIN WITH ORANGE AND SAGE SAUCE image

Categories Pork

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil, divided
1 (1 lb) pork tenderloin, trimmed
Kosher Salt
Freshly Ground Black Pepper
2 tablespoons minced shallot
1/4 cup dry white wine
1/2 cup fresh orange juice
1/4 cup chicken broth, low-sodium
2 tablespoons unsalted butter, optional
2 tablespoons minced sage

Steps:

Arrange the pork in a shallow baking dish and coat with 2 tablespoons olive oil. Let stand at room temperature for 30 minutes Preheat an oven to 400 degrees and position an oven rack in the upper portion of the oven. Season the pork on both sides with salt and pepper. Place a medium skillet on the stove over moderately high heat, add remaining oil and when shimmering, carefully add the pork. Brown on all sides, about 3 minutes per side. Transfer the pork to the oven and roast until an instant read-thermometer inserted into the center registers 145 degrees. Transfer the pork to a carving board and leave to rest for at least 10 minutes before carving. Return the skillet to the stove over a medium heat and add the shallots. Saute until softened, about 3 minutes. Add the white wine. Using a wooden spoon, scrape the bottom of the skillet to remove the fond. When the wine has reduced by half, add the broth and orange juice and reduce by half, or until thickened. Finish with butter, if desired. Mix in the chopped sage, taste and season with salt and pepper. To Serve: Carve the pork tenderloin against the grain and arrange between 4 warmed dinner plates. Spoon the orange and sage sauce over and serve immediately.