Roasted Pork with Oranges and Prunes - Rachael Ray Every Day

Roasted Pork with Oranges and Prunes

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Roasted Pork with Oranges and Prunes
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1 1 pound pork tenderloin
  • Salt and pepper
  • 3/4 cup chopped pitted prunes
  • 2 oranges, peeled and chopped

Preparation

Preheat the oven to 400 degrees . In a gallon-size resealable plastic bag, combine the vinegar, olive oil and cumin. Add the pork and turn to coat; let marinate for 15 minutes.

Heat a large cast-iron skillet over medium heat. Season the pork with salt and cook, turning, until browned, about 10 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center registers 150 degrees , 15 to 20 minutes.

Meanwhile, in a medium bowl, combine the prunes and 1/4 cup hot water; let stand for 5 minutes. Stir in the oranges and season with salt and pepper.

Transfer the pork to a work surface and let rest for 10 minutes. Pour the orange-prune mixture into the skillet, scraping up any browned bits. Thinly slice the pork and season with salt. Top with the fruit mixture.