Pan Roasted Pork Tenderloin

4 - 6 people
00h 25
00h 25

Discover the perfect harmony of sweet and savoury with our Pan-Roasted Pork Tenderloin! Juicy, tender pork is paired with caramelized carrots, protein-packed chickpeas, and bursts of tart cranberries in this hearty, one-pan delight. Ready in under an hour, it's the ultimate weeknight dinner that’s as flavourful as it is convenient. Healthy, wholesome, and oh-so-satisfying—this recipe will quickly become a family favourite!

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Ingredients and Method

Ingredients

  • 2 pieces ButcherBox.ca pork tenderloin
  • 1/4 cup ButcherBox.ca 100% organic seasoned chicken stock
  • 1 tbsp ButcherBox.ca grass fed butter, unsalted
  • 3 tbsp extra virgin olive oil
  • 1/2 cup drained canned chick peas, rinsed and blotted dry
  • 1/2 cup fresh orange juice
  • 1/4 cup cranberry juice
  • 2 tbsp unsweetened dried cranberries
  • 1 tbsp light brown sugar, firmly packed
  • 1 star anise pod (optional)
  • 2 lb heritage carrots, washed, peeled, tops attached, cut in half lengthwise (or if using bulk carrots, peel and cut into 2 - 3 inch pieces)
  • 1/4 tsp smoked paprika
  • 1tbsp Italian flat leaf parsley, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • to taste Kosher salt and freshly ground black pepper

Method

  1. Preheat oven to 400F. Ensure a rack is in the middle row.
  2. Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside.
  3. Add carrots to the same pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 tsp. salt. Cook for 1 minute more. Using a spatula, make two wide spaceds through the vegetables. Place pork tenderloins in the spaces so they rest directly on the bottom of the pan surrounded by the carrots.
  4. Transfer pan to oven. Roast for 10 to 20 minutes or until a thermometer inserted into the center of a tenderloin registers 145ºF. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.
  5. Place the pan with the vegetables on the stovetop over medium heat. Add orange juice, cranberry juice, broth, cranberries, brown sugar, star anise, and paprika; mix well. Bring to a simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley, and oregano. Season to taste with salt.
  6. To serve, cut the pork on a slight diagonal into slices around 1 inch thick. Serve with roasted vegetables, and sauce drizzled over.
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