Pork Tenderloin Pan Roast With Black Olives and Orange

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.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 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
•  water

Directions

1. Preheat oven to 450 degrees.
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. Make about 8 deep slits in the meat and stuff them with the minced mixture.
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. 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. 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.