Recipe by zeldaz51
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.
Top Review by sandrasothere
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!
- 2 large garlic cloves
- 1 small orange, zested and juiced
- 1 tablespoon extra virgin olive oil, plus more for browning
- 1 teaspoon dried basil
- salt and pepper
- 1 pork tenderloin, about 12 to 16 ounces
- 10 -15 black kalamata olives, pitted
- 1⁄2 cup dry white wine
Directions See How It's Made
- Preheat oven to 450 degrees.
- 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.
- Make about 8 deep slits in the meat and stuff them with the minced mixture.
- 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).
- 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.
- 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.