Pork Tenderloins Pan Seared Oven Roasted Food

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the 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 continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

HERB SEARED PORK TENDERLOIN

Steps:

• 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
• Cover and let "infuse" at room temperature.
• Combine finely chopped herbs with salt & pepper on a platter.
• Rub tenderloin down with garlic-infused oil.
• Roll tenderloin in herb mixture.
• Cover and refrigerate for 1/2 hour.
• Pre-heat oven to 400°.
• Heat 2 T of olive oil in a skillet over medium-high heat.
• Sear tenderloin on all sides until golden brown.
• Move to a baking dish.
• Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
• Once removed from the oven, it will continue to cook & reach 145-150°.
• Let rest 15 minutes, slice & serve.