Pan Roasted Pork Tenderloin With Carrots, Chickpeas, And Cranberries by šŸ’„Fonte MazešŸ’„ - Musely
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Pan Roasted Pork Tenderloin With Carrots, Chickpeas, And Cranberries

posted in Food & Drink > Recipes
  • Makes: 6 servings
Prep: 25 mins
Cook: 14 mins
Bake: 10 mins to 15 mins 400Ā°
    Makes: 6 servings
    Prep: 25 mins
    Cook: 14 mins
    Bake: 10 mins to 15 mins 400Ā°
  • Ingredients:
    2 1 pounds pork tenderloins (455 g), trimmed of fat
    Kosher salt or fine sea salt
    2 pounds carrots*, peeled and cut into 2-to 3-inch pieces
    Freshly ground black pepper
    3 tablespoons extra-virgin olive oil
    1/2 cup drained canned chickpeas (85 g), rinsed and blotted dry

  • 1/2 cup fresh orange juice (120 ml)
    1/2 cup water (120 ml)
    2 tablespoons unsweeteend dried cranberries
    1 tablespoon firmly packed light brown sugar
    1 star anise pod
    1/4 teaspoon pimenton (Spanish smoked paprika)
    1 tablespoon unsalted butter

  • 1 tablespoon finely chopped fresh flat-leaf parsley
    1 tablespoon finely chopped fresh oregano

    Place rack in center of oven. Preheat oven to 400 degrees F.
    Season pork generously on all sides with salt and pepper.

  • In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside
    Add carrots to pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 tsp. salt. Cook for

  • 1 minute more. Using a spatula, make two wide channels through the vegetables. Place pork tenderloins in the channels so they rest directly on the pan surrounded by the carrots.
    Transfer pan to oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin

  • registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.
    Carefully place the pan with the vegetables over medium heat. Add orange juice, water, cranberries, brown sugar, star anise,

  • and paprika; mix well. Bring to simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley, and oregano. Season to taste with salt.
    To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables.

  • Don't forget to like
    Thank You!


See all comments

Related Tips

See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back