Recipe courtesy of Kelsey Nixon
Episode: Sauces
Save Recipe Print
Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce
Total:
1 hr 10 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Pork
Rosemary Balsamic and Orange Pan Sauce*
Pan Sauce

Directions

Rosemary Balsamic and Orange Pan Sauce*

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.

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.

Cook's Note

Prepare the Rosemary Balsamic and Orange Pan Sauce or try a basic Pan sauce recipe with variations, recipes follow. Pan Sauce Variations: Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth. Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce. Mushroom Sauce: Saute the mushrooms with the shallot or onion until soft. Stir in 1/2 teaspoon Dijon mustard and 1/2 cup heavy cream just before finishing the sauce. Lemon-Thyme Sauce: Use 1/2 cup white wine and 1/2 cup low-sodium chicken broth. Add fresh lemon juice and minced fresh thyme leaves after the butter to finish the sauce. Peppercorn Sauce: Add 1 tablespoon green, black, or pink peppercorns (or a mix of all 3) after the butter to finish the sauce.;

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

BBQ Pulled Pork Sandwich

Recipe courtesy of Melissa d'Arabian

Pulled Pork

Recipe courtesy of Alton Brown

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Sweet and Sour Pineapple Pork

Recipe courtesy of Sam Choy

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.