Roast Pork Tenderloin

Sour orange sauce

2 tlbs olive oil

1 small Spanish onion chopped

2 cloves garlic, chopped

¾ cup fresh orange juice (2-3 large oranges)

2 tsp orange zest

¼ fresh lime juice

2 cans chicken stock

1 tlbs honey

1 tlbs butter

2 tlbs chopped fresh parsley

Pork tenderloin

1¼ lb tenderloin

2 tlbs Spanish paprika

2 tsp groubd cumin

2 tsp dry mustard powder

1 tsp groubd fennel

1 tsp salt

½ tsp black pepper

2 tbls vegetable oil

Fresh chopped parsley

Sauce

Heat oil in a sauce pan over medium-high heat

Add onion and cook until soft

Add garlic juice and zest

Bring to boil and cook until slightly thickened and reduced by half

Add chicken stock – bring back to boil until reduced by half

Strain into a bowl and whisk in honey, butter, salt, and pepper

Stir in parsley and set aside.

Preheat oven to 400

Whisk together rub

Season meat with rub

Sauté in oil over medium-high heat until golden brown crust on all sides

Transfer to pan and cook in oven until center is 145

Remove from oven and let rest for seven minutes

Pile on sour orange sauce