Pan Seared Orange & Rosemary Pork Tenderloin [that's if you're patient enough to get to that point...]

If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box, Pan Seared Orange & Rosemary Pork Tenderloin [that's if you're patient enough to get to that point...] might be a recipe you should try. For 34 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 58 calories. This recipe serves 4. 4782 people have tried and liked this recipe. It is brought to you by The Healthy Foodie. If you have fresh rosemary, pork tenderloin, sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 15%, this dish is not so tremendous. Similar recipes include Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce, Pan-Seared Pork Tenderloin with Rhubarb Compote, and Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy.

Servings: 4

 

Ingredients:

½ tsp fresh rosemary, coarsely chopped

1 tbsp fresh sage, finely chopped

The zest of 1 orange

¼ tsp freshly cracked black pepper

1 -650g pork tenderloin

½ tsp Himalayan or fine sea salt

¼ cup water,

½ cup cranberry sauce

Equipment:

plastic wrap

ziploc bags

bowl

oven

frying pan

aluminum foil

food processor

Cooking instruction summary:

Mix salt, pepper, sage, rosemary and orange zest in a small bowl. Cover your pork tenderloin with this rub then place it in a large resealable plastic bag or wrap it in plastic wrap and refrigerate for at least 6 hours, preferably overnight. Preheat your oven at 375F Add about a teaspoon of olive oil at the bottom of a large non stick pan and heat it over medium-high heat. When pan is real good and hot, add your pork tenderloin and leave it to sear for 2-3 minutes until a nice golden crust forms, then flip it around and repeat with all four sides. Transfer your tenderloin to a shallow oven safe dish, cover loosely with foil and cook until internal temperature reaches 145F (about 20-25 minutes)Take your tenderloin out of the oven and let it rest for about 10 minutes before to slice and serve. Serve with cranberry sauce, if desired, and a side of fresh vegetables. Brown or wild rice would also work beautifully with this. To make the cranberry sauce, simply mix all the ingredients in a small food processor until well smooth and well incorporated.

 

Step by step:


1. Mix salt, pepper, sage, rosemary and orange zest in a small bowl. Cover your pork tenderloin with this rub then place it in a large resealable plastic bag or wrap it in plastic wrap and refrigerate for at least 6 hours, preferably overnight. Preheat your oven at 375F

2. Add about a teaspoon of olive oil at the bottom of a large non stick pan and heat it over medium-high heat. When pan is real good and hot, add your pork tenderloin and leave it to sear for 2-3 minutes until a nice golden crust forms, then flip it around and repeat with all four sides.

3. Transfer your tenderloin to a shallow oven safe dish, cover loosely with foil and cook until internal temperature reaches 145F (about 20-25 minutes)Take your tenderloin out of the oven and let it rest for about 10 minutes before to slice and serve.

4. Serve with cranberry sauce, if desired, and a side of fresh vegetables. Brown or wild rice would also work beautifully with this. To make the cranberry sauce, simply mix all the ingredients in a small food processor until well smooth and well incorporated.


Nutrition Information:

Quickview
58k Calories
0.25g Protein
0.15g Total Fat
14g Carbs
7% Health Score
Limit These
Calories
58k
3%

Fat
0.15g
0%

  Saturated Fat
0.05g
0%

Carbohydrates
14g
5%

  Sugar
13g
15%

Cholesterol
0.16mg
0%

Sodium
301mg
13%

Get Enough Of These
Protein
0.25g
0%

Copper
4mg
228%

Manganese
0.19mg
9%

Vitamin C
4mg
6%

Fiber
0.82g
3%

Vitamin E
0.3mg
2%

Calcium
17mg
2%

Iron
0.29mg
2%

Magnesium
4mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

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