Blood Orange and Pomegranate Quince Pork Tenderloin

Blood Orange and Pomegranate Quince Pork Tenderloin


  • 1 medium/large pork tenderloin

  • 2 tsp ground cumin

  • ½ tsp chili powder

  • 1 tsp paprika

  • ¼ tsp cayenne pepper

  • ½ tsp Sea Salt

  • 4 Tbsp J. Olive Co Blood Orange Olive Oil

  • 2 Tbsp J. Olive Co Pomegranate Quince Balsami

  • ½ cup white wine

  • 1 cup freshly squeezed orange juice

  • 2 Tbsp honey


1. Mix cumin, chili powder, paprika, cayenne pepper & sea salt together to make spice rub. Rub onto the pork tenderloin, reserving 1 tsp of the rub. Place tenderloin in the refrigerator covered for at least 2 hours.

2. Preheat the oven to 350°F. Heat 2 T of the olive oil in a skillet. Add the tenderloin & brown all sides. Add wine into the skillet & deglaze. Cover pan & place in oven to roast for 20-30 minutes.

3. In a small saucepan, heat the orange juice, balsamic & 2 Tbsp of the olive oil. Add honey and the reserved spice rub, cooking over low heat until combined. Season with sea salt if needed.

4. Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice and serve with sauce.

Original recipe and image found at