Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Tenderloin Pan Roast With Black Olives and Orange Recipe
    Lost? Site Map

    Pork Tenderloin Pan Roast With Black Olives and Orange

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Zeldaz's Note:

    A restaurant-style technique for the home cook; the meat is browned in a skillet and finished in the oven. I use dry white vermouth for the wine. A Splendid Table recipe. This recipe doubles easily.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450 degrees.
    2. 2
      In a blender or food processor, mince together the zest, a few tablespoons of orange juice (save the rest for basting), the olive oil, basil, and a light sprinking of salt and pepper.
    3. 3
      Make about 8 deep slits in the meat and stuff them with the minced mixture.
    4. 4
      Lightly film a 12-inch skillet (with an ovenproof handle) with olive oil. Bring to a medium-high heat and sear the pork on all sides (it doesn't have to actually brown).
    5. 5
      Add the olives, remaining orange juice, and the wine to the pan, and slip it into the preheated oven. Roast for 20 minutes, or until an instant-read thermometer inserted in the center reads 150 degrees, basting the tenderloin several times with the pan juices. If the pan juices start to brown too much, add 1/2 cup water to prevent burning.
    6. 6
      Carefully remove the pan from the oven, making sure not to grab the hot handle with a bare hand. Let the meat rest for 5 to 10 minutes, then slice it into 1/2-inch-thick rounds, swiping it through the pan juices as it is cut. Serve it moistened with the pan juices, piling the olives on the slices.

    Ratings & Reviews:

    • on March 09, 2012

      55

      This was delicious. It's entirely appropriate for impressing guests or just enjoying a restaurant quality dish at home. The ingredients are healthy with great depth of flavor. Next time, I think I'll add more olives (and that was the ingredient I was most dubious about). They mellow beautifully while roasting and add yet another fantastic layer of flavor. Bravo!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pork Tenderloin Pan Roast With Black Olives and Orange

    Serving Size: 1 (392 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 464.9
     
    Calories from Fat 162
    35%
    Total Fat 18.1 g
    27%
    Saturated Fat 4.2 g
    21%
    Cholesterol 164.1 mg
    54%
    Sodium 296.9 mg
    12%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 5.0 g
    20%
    Protein 53.1 g
    106%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites