Pork Tenderloin Pan Roast with Black Olives and Orange
Elevate your dinner table with this Pork Tenderloin Pan Roast with Black Olives and Orange, a vibrant dish that marries savory and citrus flavors in perfect harmony. Tender, golden-seared pork tenderloins are roasted alongside briny black olives and aromatic rosemary, then bathed in a rich, silky sauce made from fresh orange juice, zest, dry white wine, and chicken broth. A final touch of butter adds lusciousness to the pan sauce, while the bright citrus notes balance the dish beautifully. This one-pan recipe is not only elegant but also effortlessly simple, with just 15 minutes of prep time and bursting with Mediterranean-inspired flair. Perfect for dinner parties or a flavorful weeknight upgrade, this dish is best served with fresh crusty bread or fluffy mashed potatoes to soak up every drop of the irresistible orange-olive sauce.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 tablespoon orange zest
- 1 cup orange juice
- 0.5 cup dry white wine
- 0.5 cup chicken broth
- 0.75 cup black olives, pitted and halved
- 3 sprigs fresh rosemary
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C).
Season the pork tenderloins evenly with salt and black pepper, making sure to coat all sides.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
Sear the pork tenderloins in the hot skillet for 4-5 minutes on each side, until golden brown. Remove the pork from the skillet and set aside on a plate.
Reduce heat to medium and add 1 tablespoon of olive oil to the skillet. Add minced garlic and stir for about 30 seconds, until fragrant but not browned.
Add the orange zest, orange juice, white wine, and chicken broth to the skillet. Stir to combine, scraping any browned bits from the bottom of the pan.
Return the pork tenderloins to the skillet. Scatter the black olives and rosemary sprigs around the pork.
Place the skillet in the preheated oven and roast for about 18-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven. Transfer the pork to a cutting board and tent with foil to rest for 5 minutes.
Place the skillet back on the stovetop over medium heat. Bring the liquid to a simmer and reduce slightly for 2-3 minutes.
Remove the rosemary sprigs and whisk in the butter to add richness to the sauce.
Slice the rested pork tenderloins into medallions and arrange on a serving platter. Spoon the orange and olive sauce over the pork, making sure to include the olives in the presentation.
Garnish with additional fresh rosemary if desired and serve warm.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
