Orange Rosemary Pork Tenderloin

Orange Rosemary Pork Tenderloin

1 teaspoon salt
1 teaspoon dried rosemary, chopped up a bit
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
2 teaspoons orange zest
1 pound pork tenderloin
1 tablespoon avocado or other high-heat oil

Combine the salt, rosemary, onion powder, garlic powder, black pepper, and orange zest.

Remove the silver skin of the pork tenderloin (the silver-y translucent bit on one side of the pork tenderloin–unlike fat, it will not render down, and will make the tenderloin less tender and chewy).
Pat the pork tenderloin dry and coat with the rosemary-orange mixture. Optiona: let sit for 30 minutes or up to an hour (this acts like a bit of a dry brine).

Preheat oven to 425 degrees.

Heat an oven-safe pan (we use cast iron) to medium-high and add avocado or other high-heat oil. Place the pork in the pan and let it sit for 2-3 minutes. Flip until all sides are browned.

Place pan in the oven for 15 minutes or until the internal temperature is at least 135 degrees.

Remove from the oven and let rest 10 minutes before slicing (this allows the juices to remain in the pork rather than spilling out of a piece of piping hot pork).

Serves 4.