Orange Rosemary Roasted Pork Tenderloin {paleo + whole30}

Orange Rosemary Roasted Pork Tenderloin is a delicious, simple, one-pan dinner that is made with limited ingredients and is paleo friendly and whole30. The perfect recipe for the whole family.  Low calorie, low fat, low carb, and high protein recipe.

I hope you all had a wonderful holiday weekend. That you ate lots of delicious food and received many hugs and kisses.

I always find the week after Christmas a bit uplifting.  An anticipation for the New Year and beginning a new.  Almost a trial run for the resolution I plan on making for the New Year.

Do you make New Year’s resolution? Do you stick to it?

If eating a healthy, clean diet is on your agenda for the New Year, this recipe is for you. If you are planning on starting the paleo, whole30 or a macro diet, this recipe is for you.

Simple, clean ingredients and a recipe made in one pan allow you to easily make this for the whole family and ensure that everyone is eating their best in the New Year and all year.

Before you start cooking your tenderloin make sure that you let your pork loin sit on the counter for at least 15 minutes before you place it in the hot pan. Also, pat your pork tenderloin dry with a paper towel before you season it. This allows your meat to cook evenly and for you to get a nice gold brown crust on your meat.

After you brown your meat you want to add some garlic to the pan, letting the garlic to soften but not burn.  You will smell the garlic release its aroma and then you need to add your freshly squeezed juice, and chicken stock.

Place your pan into the oven in the upper third so that the pan is closest to the top of your oven, but not touching the coils. Try to have an inch or two between your tenderloin and the top of the oven.

You want to cook your tenderloin until the internal temperature reaches 145°. This should take about 35 minutes. Remove pan from oven and test with a meat thermometer to ensure proper temperature.

Remove pan from oven, transferring your tenderloin to a cutting board. You want it to rest before slicing. Meanwhile place your pan back on the stovetop and let the liquid cook over medium heat until it starts to reduce and thicken a bit.

Serve your tenderloin sliced on a platter with your orange sauce in a small bowl on the side. The sauce is nice drizzled over top to add more citrus flavor.

Save any uneaten tenderloin with sauce covered for several days.

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Orange Rosemary Roasted Pork Tenderloin

Orange Rosemary Roasted Pork Tenderloin is a delicious, simple, one-pan dinner that is made with limited ingredients and is paleo friendly and whole30. The perfect recipe for the whole family. Low calorie, low fat, low carb, and high protein recipe.

Course Main Course

Keyword Dairy Free, Gluten Free, Orange, Pork, Whole 30

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8

Ingredients

• 1 tablespoons extra-virgin olive oil or coconut oil
• 2 garlic cloves coarsely chopped
• 1-2 1/2 pound boneless pork loin {can be smaller or larger}
• 1 tablespoon Kosher Salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon dried Italian seasoning
• 1 rosemary sprig. leaves stripped from stem and chopped
• 3/4 cup fresh squeezed orange juice about 3 oranges
• 3/4 cup low sodium chicken stock

Instructions

1. 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.
2. Generously sprinkle salt, pepper, chopped rosemary and Italian seasoning over both sides of pork loin. Use butcher twine to tie loin together if needed.
3. In a large heavy ovenproof skillet, heat oil. Add pork to skillet, fat side down.
4. 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}
5. 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.
6. Place skillet on stovetop and cook over medium- high heat until reduced to 1/2 cup, about 7 minutes. Serve sauce alongside slice pork