Pork Tenderloin with Rosemary Balsamic Orange Reduction

This recipe is easily varied; try swapping lemon for orange, thyme for rosemary, white wine for red wine. Have fun experimenting!  Shown below served with baked yam and roasted Brussel sprouts.

(modification of recipe originally from Kelsey Nixon)

Serves 8

• 2 (1 pound) pork tenderloins, trimmed of excess fat
• 1 tablespoon olive oil

Marinade:

• 2 tablespoons olive oil
• 2 teaspoons freshly ground black pepper
• 2 teaspoons kosher salt
• 2 teaspoons freshly grated orange zest
• 2 teaspoons minced fresh rosemary leaves

Pan Sauce:

• 1 large shallot, minced
• ½ cup red wine
• ½ cup low sodium chicken broth
• 1 tablespoon orange juice
• 2 tablespoons unsalted butter
• 1 tablespoon balsamic vinegar
• 1 teaspoon freshly grated orange zest
• 1 teaspoon minced fresh rosemary leaves
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt

Preheat oven to 375 degrees.

Mix marinade ingredients (olive oil through rosemary) in a small bowl. Rub the marinade all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate for 2 – 6 hours in the refrigerator.

Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear, cooking 2 minutes on each side until browned. Remove the pork from the skillet and place in an oven-safe dish; cover (foil is fine). Roast the pork until a meat thermometer inserted into the thickest part of the meat reads 145 degrees, about 20 minutes. Keep covered and let rest for 10 minutes before slicing.

While the pork is in the oven, assemble the pan sauce. Pour off the majority of the cooking fat/oil from the skillet, leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan. Add the broth and juice and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter until fully incorporated. Stir in the remaining ingredients (vinegar through salt). Drizzle the pork with the sauce.

Nutritional Info/Serving: Calories 214, Fat 11 g, Protein 23 g, Carbs 1 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 tsp