PORK TENDERLOIN WITH BLISTERED TOMATO PAN SAUCE

Combine olive oil, orange juice, vinegar, lemon juice, Dijon, Ciao Bella Italian seasoning, salt, pepper, and chopped garlic in a large ziplock bag and massage everything together to combine and emulsify.

Put the tenderloins in the bag with the marinade and massage to ensure the pork is very well coated all over.  Marinate for at least 1 hour or as long as overnight (the longah, the bettah!).  If marinating overnight, massage the pork in the bag occasionally for maximum flavor penetration!

Remove the pork from the refrigerator 1 hour before you are ready to cook to come to room temperature.

Preheat oven to 375 degrees.

Heat the olive oil in a large deep cast iron or oven-proof skillet over medium high heat.  When the pan is very hot, let any excess marinade drip off the tenderloins and add them to the hot pan – NOTE – the oil will spatter, so take care not to get burnt!!  Reserve the excess marinade for the sauce.

Add the tomatoes to the pan all around the pork.

Sear the tenderloins on the first side for 4-5 minutes until golden brown and lightly caramelized.  Flip them over to sear on the second side for 3-4 minutes.  Pour the reserved marinade into the pan all over the pork and tomatoes.  Add the white wine and bring the sauce to a boil, basting the pork and tomatoes with the sauce.

Place the pan in the oven and bake for 10-15 minutes until the internal temperature of the pork reaches 135-140 degrees.  Remove the pan from the oven and let the pork rest on a cutting board, tented with foil, for 10-15 minutes before slicing.  Keep the sauce in the pan warm over low heat on the stove until ready to serve.

Slice the pork into ½”-1” thick medallions.  Serve the pork medallions over rice and top with lots of that luscious pan sauce.  DEVOUR!!!