1 -650g pork tenderloin
The zest of one orange
½ tsp Himalayan or fine sea salt
½ tsp freshly cracked black pepper
1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, finely chopped
Cranberry Sauce (totally optional)
½ cup cranberry sauce
¼ cup water,
½ tsp fresh rosemary, coarsely chopped
¼ tsp freshly cracked black pepper
For the tenderloin
Mix salt, pepper, sage, rosemary and orange zest in a small bowl.
Cover your pork tenderloin with this rub then place it in a large resealable plastic bag or wrap it in plastic wrap and refrigerate for at least 6 hours, preferably overnight. Preheat your oven at 375F
Add about a teaspoon of olive oil at the bottom of a large non stick pan and heat it over medium-high heat. When pan is real good and hot, add your pork tenderloin and leave it to sear for 2-3 minutes until a nice golden crust forms, then flip it around and repeat with all four sides.
Transfer your tenderloin to a shallow oven safe dish, cover loosely with foil and cook until internal temperature reaches 145F (about 20-25 minutes) Take your tenderloin out of the oven and let it rest for about 10 minutes before to slice and serve. Serve with cranberry sauce, if desired, and a side of fresh vegetables. Brown or wild rice would also work beautifully with this.
For the cranberry sauce To make the cranberry sauce, simply mix all the ingredients in a small food processor until well smooth and well incorporated.