Are you going to Scarborough Fair?
I have lots of fresh herbs in the garden and decided to create this pork tenderloin recipe using some oranges. It’s very flavorful and tender. I love cooking in cast iron skillets.
Roasted Pork Tenderloin with Oranges, Parsley, Sage, Rosemary & Thyme
2 (1 to 1½ lb) pork tenderloins
2 onions, sliced
juice and zest of two oranges
2 Tbs olive oil
2 cloves garlic, finely chopped
1 Tbs flat-leaf parsley, chopped
1 Tbs sage, chopped
1 Tbs rosemary, chopped
1 Tbs thyme, chopped
1/4 tsp Kosher salt
freshly ground black pepper
Heat oven to 425 degrees F (220 degrees C).
Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.
Make the marinade and pour it into a ziplock bag. Add the pork and squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight.
Take the pork out of the marinade. Pour the left over marinade into a small saucepan and bring to a boil.
Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes.Transfer the browned pork to a large plate or cutting board.
Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. Now, add onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
Then, place pork tenderloins on top of the onions and slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
Slice pork into 1-inch slices then serve on a bed of the onions with pan sauce drizzled on top.