| 10 | 395 | 251 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 6 h 10 min | 25 min | 4 |
| 1/4 tsp | Black pepper (for cranberry sauce) |
| 1/2 cup | Cranberry sauce, canned (for cranberry sauce) |
| 1/4 cup | Water (for cranberry sauce) |
| 1 tsp | Rosemary, fresh (coarsely chopped, for cranberry sauce) |
| 650 gm | Pork, tenderloin |
| 1 whole orange(s) | Orange peel (zest) |
| 1 tbsp | Rosemary, fresh (chopped) |
| 1 tsp | Sage, ground |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
1. For the tenderloin: Mix salt, pepper, sage, rosemary and orange zest in a small bowl.
2. 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.
3. Preheat your oven at 375F.
4. Add about a teaspoon of olive oil at the bottom of a large non stick pan and heat it over medium-high heat.
5. 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.
6. Transfer your tenderloin to a shallow oven safe dish, cover loosely with foil and cook until internal temperature reaches 145F (about 20-25 minutes)
7. Take your tenderloin out of the oven and let it rest for about 10 minutes before to slice and serve.
8. To make the cranberry sauce, simply mix all the ingredients in a small food processor until well smooth and well incorporated.
9. Serve with cranberry sauce, if desired.
Serve - with a side of lightly sautéed green beans or baked sweet potato!
Pork
is a great source of protein!
| Fruit | 0.2 |
| Meat | 1.8 |
