Pork Tenderloin with Blood Orange Sauce

Pork Tenderloin with Blood Orange Sauce


  • 1 medium/large pork tenderloin

  • 2 tsp ground cumin

  • ½ tsp chili powder

  • 1 tsp paprika

  • ¼ tsp cayenne pepper

  • ½ tsp Salt Sisters Mojo Seasoning

  • 4 Tbsp J. Olive Co. Blood Orange Olive Oil

  • ½ c white wine

  • 1 c freshly squeezed orange juice

  • 2 Tbsp J. Olive Co. Cranberry Pear Balsamic

  • 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 t of the rub. Place tenderloin in the refrigerator covered for at least 2 hours.

  2. Preheat the oven to 350°F. Heat 2 Tbsp 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 & 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 & serve with sauce.

Recipe courtesy of Saratoga Olive Oil