Roasted Pork Tenderloin with Black Olives and Orange

iStock

Serve the pork and green beans with a medium-bodied red wine, like a luscious Italian Ripasso di Valpolicella by Tommasi, Masi or St. Stefano, or a Chianti Classico. Make dynamite sandwiches by thin-slicing any leftover tenderloin.

Ingredients

  • 1 pork tenderloin (about 1 pound)
  • 2 large cloves garlic, peeled
  • Zest (colored part of the rind) of 1 small orange
  • Juice of the orange
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper
  • Small handful black Kalamata olives
  • 1/2 cup dry white wine
Instructions

Trim any excess fat from the tenderloin. Preheat your oven to 425 degrees.

In a blender or food processor, mince together the garlic, orange zest, a few tablespoons of orange juice (save the rest for basting), olive oil, basil, and light sprinklings of salt and pepper.

Make eight deep slits into the meat and stuff with almost all of the mixture. Rub the rest over the meat. Set the pork in a small, shallow roasting pan. Add the olives, remaining orange juice and wine to the pan.

Roast 25 minutes, or until an instant reading thermometer inserted in the center of the tenderloin reads 155 degrees. Baste once or twice with the pan juices as the meat cooks.

Let the meat rest for about 10 minutes while you finish up the green beans. Slice the pork into about 1/2-inch thick rounds. Serve moistened with the pan juices.
Categories: 
Main Dishesporkmeat
Prep time: 
15 minutes
Cook time: 
25 minutes
Total time: 
40 minutes
Yield: 
2 servings

Top Recipes

In Ethiopia, fearing famine and farming teff

Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.