Thursday, January 24

Orange & Coriander Pork Tenderloin

I've had this notion that tenderloin, or any other cut of meat that needs to be roasted whole and can feed a crowd, is not a weeknight-friendly option. Sometimes that’s still true, but this dish couldn’t be easier. The paprika, orange zest, and coriander create a super quick rub for the meat and only needs to sit on the pork for twenty minutes  to impart great flavor. Browning it in a skillet forms a nice crust (made even easier thanks to all those spices) and sears in the juices before finishing in the oven. While the pork rests, I took the extra few minutes to de-glaze the pan to create a simple pan sauce, but that’s totally optional. It’s a lean, healthy meal that full of flavor and equally perfect for a weeknight at home or entertaining friends and family.

Orange, Paprika & Coriander Pork Tenderloin:
  • Stir together 1 tbsp. orange zest, 2 tsp. ground coriander, 1/2 tsp. kosher salt, 1 tsp. hot paprika, and 1 tsp. olive oil together until it forms a paste.
  • Rub the paste over one 1 1/4 lb. pork tenderloin and let sit at room temperature for 20 minutes.
  • Meanwhile heat 1 tbsp. canola oil in a large skillet until very hot.
  • Add in the pork and sear for 3-4 minutes per side, or until dark and crusty.*
  • Put the skill into a 425F oven and cook for another 7-15 minutes, or until the juices run clear from the meat.
  • Transfer pork to a plate and cover with foil to rest for 10 minutes.
  • Deglaze the pan with the juice of 1/2 orange and 1/3 c. chicken stock, scraping up any bits from the bottom of the pan.
  • Slice pork and top with pan sauce.

Serves four - five
*This will take about 10 minutes total.