This recipe is easy to make and has an awesome balance of protein, carbs and fat to help you burn fat and boost your metabolism. It also uses only high quality, all natural ingredients. For those of you that are “igniting”, please skip the salt!
Pork rub:
- Small handful of fresh cilantro, chopped
- 1 garlic clove finely minced
- ¼ teaspoon kosher or sea salt (optional)
- Pinch of red pepper flakes
- 1 tablespoon extra virgin olive oil
- 1 to 1 ½ lb. pork tenderloin, brought to room temperature
- Fat free cooking spray
Orange cilantro sauce:
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely chopped
- 2 cups of fresh squeezed orange juice- I used bottled fresh squeezed with pulp from Whole Foods
- Small handful of fresh cilantro including stems
- 2 sprigs of fresh thyme
- 2 cloves of garlic, peeled and left whole but smashed
- pinch of red pepper flakes
- Pinch of kosher or sea salt (optional)
Additional Ingredients:
- Brown rice cooked for serving (if desired)
- Fresh cilantro and orange slices for garnish
COOKING DIRECTIONS:
1. Preheat oven to 350 degrees. Mix ingredients for pork rub in a tiny bowl and rub on all sides of pork tenderloin. Heat a large frying pan over medium high heat. Once hot spray generously with fat free cooking spray. Let pan heat up for another minute. Add pork to pan and sear to a light golden brown crust on all sides. Place seared pork on a sheet pan covered in foil and bake in oven for about 15 to 25 minutes or until cooked throughout. Cooking time depends on the size of the pork. My pork tenderloin was 1 ½ lbs and took about 22 minutes to finish in the oven. While pork is in the oven, start on the sauce, just make sure to let pork rest for 10 minutes before slicing and serving.
2. While pork is in the oven, start on the sauce. In the same pan used to sear the pork, sauté chopped shallot over medium low heat. Add 2 cups of orange juice (pulp included). Scrape up brown bits on the bottom of the pan (there is tons of flavor in these bits). Add fresh thyme, cilantro and garlic. Reduce heat slightly and reduce by half, stirring occasionally. Once reduced, remove garlic, thyme and cilantro from the sauce with a fork and discard. Add a small pinch of red pepper flakes and a pinch of salt to the sauce.
3. Serve pork with brown rice (if desired) and sauce. Garnish with fresh orange slices and fresh cilantro.
Enjoy!
Recipe by Venice Nutrition Head Chef, Valerie Cogswell
