Pork Tenderloins With Blood Orange Sauce

• 1 medium to large pork tenderloin
• 2 T SOOC Bood Orange Olive Oil
• 1/2 cup of white wine
• Spice Rub:
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon SOOC french citrus fennel salt
• Sauce:
• 1 cup freshly squeezed orange juice
• 2 Tablespoons SOOC blood orange olive oil
• 1 Tablespoon SOOC black cherry balsamic
• 2 Tablespoons honey
• 1 teaspoon reserved spice rub
• 1/4 teaspoon of SOOC French citrus fennel salt

1. Mix spice rub ingredients together. Rub all but 1 teaspoon on the tenderloin. Place tenderloin in a dish, cover and marinate in refrigerator for at least 2 hours.
2. Preheat oven to 350 degrees. Remove tenderloin from refrigerator. Heat 2 Tablespoons of Blood Orange Olive Oil in an iron skillet or dutch oven. Add the tenderloin and brown on all sides. Pour wine in skillet and cook briefly. Cover pan and place in oven and roast pork for 20 to 30 minutes.
3. In the meantime, heat the orange juice, Blood Orange O.O. and Black cherry balsamic in a small saucepan. Add the honey and the 1 teaspoon reserved spice rub and cook over low het until everything is combined. Salt if needed.
4. Combine the cornstarch and water to create a slurry. Add it to the orange sauce and cook stirring constantly until the sauce thickens slightly and becomes glossy. Reserve.
5. Remove tenderloin from oven and place on cutting board. Let rest covered for 10 minutes. Slice and serve with sauce. Serves 3-4.

pork tenderloin, t, white wine, rub, ground cumin, chili powder, paprika, cayenne pepper, salt, freshly squeezed orange juice, orange olive oil, black cherry balsamic, honey, reserved spice rub, salt

Taken from www.epicurious.com/recipes/member/views/pork-tenderloins-with-blood-orange-sauce-52023601 (may not work)