Pan Roasted Pork Tenderloin




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
- Preheat oven to 400F. Ensure a rack is in the middle row.
- 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.
- 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.
- 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.
- 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.
- 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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