Chili Pork Tenderloin With Orange Sauce

• 1 2/3 lb pork tenderloin, cut into 4 pieces
• 1 tbsp extra virgin olive oil
• 1 None bird's-eye chili pepper, finely chopped
• 1 tsp fennel seeds, crushed
• 1 tsp salt
• 1/2 cup orange juice
• 1 tbsp paprika
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• None None Arugula, to serve

1. Preheat the oven to 350u0b0F. Brush pork with oil. Mix chili pepper, fennel and salt and press into pork.
2. Heat a large ovenproof skillet on high heat. Cook pork for 3-5 mins, turning, until lightly browned. Transfer to oven. Bake for 8-10 mins, until cooked to desired doneness. Transfer pork to a heated plate. Cover loosely with foil and rest for 5 mins before slicing.
3. Reheat pan on high. Add orange juice and bring to a boil, scraping up any brown bits from pan. Add paprika and boil for 2 mins, or until thickened.
4. Meanwhile, warm beans in a saucepan on low heat. Spoon onto serving plates. Top with pork and drizzle with orange sauce. Serve with arugula.

pork tenderloin, extra virgin olive oil, chili pepper, fennel seeds, salt, orange juice, paprika, cannellini beans, arugula

Taken from recipes-plus.com/api/v2.0/recipes/34753 (may not work)