Pork Tenderloin

By MissHeather

Ingredients

• 1 2 1/4 pound pork tenderloin
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5 bay leaves
• 3 sprigs fresh thyme
• 2 tablespoons olive oil
• 1/4 cup freshly squeezed orange juice

Preparation

Step 1

Place the tenderloin in a baking dish and rub with salt and pepper, bay leaves, and thyme. Let rest at room temperature for 30 minutes.

Preheat oven to 375.

Scrape the marinade off the pork and reserve. Heat the olive oil in a skillet and add the tenderloin. Sear the meat quickly over high heat until well browned on all sides.

Place the seared meat in a foil-lined roasting pan. Rub the reserved marinade back onto the meat and pour juice over it. Tightly close the foil and cook for 20 minutes. Remove the tenderloin from the oven and loosen the foil to allow any steam to escape. Return to the oven for 30 - 40 minutes, or until the meat registers 160 on thermometer. Let rest at least 10 minutes before slicing.

Cut the tenderloin into slices and serve a warm conserve Onion-Raisin Conserve.