This time of year—we are loving the way a touch of fresh citrus brightens up our dishes and give us a much needed boost of Vitamin C. Here’s a low-fat recipe that combines the flavors of orange, thyme and tomatoes for a recipe your whole family will love!
Roasted Pork Tenderloin with Orange, Tomato & Thyme
- 1 Lean Pork Tenderloin
- 1 jar of Gargano & Co Classic Tomato Sauce
- 1 Orange
- Thyme (preferably fresh or dried)
- Olive Oil
- Sea Salt
- Black Pepper
Preheat oven to 400 degrees. Sprinkle tenderloin liberally with salt and pepper and put aside. In a bowl, mix together tomato sauce, juice of one orange, zest of one orange and 1 teaspoon fresh thyme chopped. If you are using dried thyme use 1/2 teaspoon.
Heat a large cast iron or other oven safe pan over medium high heat–adding one teaspoon olive oil to pan. Brown tenderloin on all sides. Remove from heat. Pour sauce mixture over the top and put pan in the oven uncovered. Cook for 20-25 minutes. Roast until a meat thermometer inserted into thickest part of pork measures 145 degrees for medium, 20 to 25 minutes. Take pan out of oven, place tenderloin on cutting board and cover lightly with aluminum foil. Let rest for 10 minutes. Keep sauce warm on stove-top by keeping at a very low heat.
Slice pork into medallions. Spoon sauce on to a platter and top with pork slices. Serve with sauteed swiss chard or other green vegetable. Serves 4.