Orange Rosemary Roasted Pork Tenderloin

• Gluten free
• Paleo

• Meat

  • 1 lb Pork loin, boneless

• Produce

  • 2 Garlic cloves
  • 1 Rosemary

• Canned Goods

  • 3/4 cup Chicken stock, low sodium

• Baking & Spices

  • 1/2 tsp Italian seasoning, dried
  • 1 tbsp Kosher salt
  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil or coconut oil, extra virgin

• Drinks

  • 3/4 cup Orange juice, fresh squeezed

Found on ahealthylifeforme.com

Description

Ingredients

• 1 tablespoons extra-virgin olive oil or coconut oil
• 2 garlic cloves, coarsely chopped
• 1-2½ pound boneless pork loin {can be smaller or larger}
• 1 tablespoon Kosher Salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon dried Italian seasoning
• 1 rosemary sprig. leaves stripped from stem and chopped
• ¾ cup fresh squeezed orange juice (about 3 oranges)
• ¾ cup low sodium chicken stock

Directions

• Preheat oven to 400° F. Place oven rack in upper third of the oven. Make sure the pan you are using has enough room so pork will not touch oven coils on the top of the oven.
• Generously sprinkle salt, pepper, chopped rosemary and Italian seasoning over both sides of pork loin. Use butcher twine to tie loin together if needed.
• In a large heavy ovenproof skillet, heat oil. Add pork to skillet, fat side down.
• Cook over moderately high heat until golden browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add garlic to the side of pork and cook stirring, letting garlic soften but not brown. Add the orange juice, stock, and bring to a low boil. {as soon as you see bubbles along side of pan transfer to oven}
• Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145°. Transfer the pork to a carving board to rest and then slice.
• Place skillet on stovetop and cook over medium- high heat until reduced to ½ cup, about 7 minutes. Serve sauce alongside slice pork