Pan Seared Orange & Rosemary Pork Tenderloin

Pan Seared Orange & Rosemary Pork Tenderloin

Health Rating
Prep Cook Ready in Servings
6 h 10 min 25 min 6 h 35 min 4


1/4 tsp Black pepper
1/4 tsp Black pepper (for cranberry sauce)
1/2 cup Cranberry sauce, canned (for cranberry sauce)
1 whole orange(s) Orange peel (zest)
650 gm Pork, tenderloin
1 tsp Rosemary, fresh (coarsely chopped, for cranberry sauce)
1 tbsp Rosemary, fresh (chopped)
1 tsp Sage, ground
1/2 tsp Sea salt
1/4 cup Water (for cranberry sauce)


For the tenderloin: 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.

To make the cranberry sauce, simply mix all the ingredients in a small food processor until well smooth and well incorporated.

Serve with cranberry sauce, if desired.

Nutrition Facts

Per Portion

Calories 260
Calories from fat 52
Calories from saturated fat 21.3
Total Fat 5.8 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.5 g
Cholesterol 97 mg
Sodium 394 mg
Potassium 649 mg
Total Carbohydrate 15.8 g
Dietary Fiber 1.4 g
Sugars 13.1 g
Protein 36 g

Dietary servings

Per Portion

Fruit 0.2
Meat 1.8

Energy sources

Recipe from:
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