Christmas-Spiced Pork Tenderloin

Christmas pork tenderloin sliced on a white platter with rosemary, cinnamon sticks and orange wedges, on a green napkin

4.89 from 17 votes

This Christmas-Spiced Pork Tenderloin features warm spices, orange zest and rosemary coating juicy pork for a delicious dinner. An easy, Paleo and Whole30-friendly entree that's great for Christmas or any party.

Prep Time10

Cook Time15

Resting time5

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 280kcal

Author: Don Baiocchi

Equipment

probe thermometer or instant read thermometer

Ingredients

1½ teaspoons cinnamon
1½ teaspoons ginger
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried)
¾ teaspoon fine sea salt
½ teaspoon nutmeg
½ teaspoon orange zest (from about 1/2 large orange)
freshly ground black pepper
2 tablespoons avocado or olive oil, or melted ghee or coconut oil
1-1½ lbs. pork tenderloin

Instructions

Heat the oven to 425 degrees.
Combine the rosemary, cinnamon, ginger, salt, nutmeg, orange zest and a few grinds or fresh black pepper in a small bowl, making sure to break up the clumps of zest. Mix in the oil to form a paste.
Pat the tenderloin dry with paper towels and slice away the silver skin (see notes) and any excess fat. Cut the pork in half crosswise.
Coat the pork with the paste, getting it on all sides and the ends.
Meanwhile, heat an oven-safe 10" nonstick skillet over medium heat. Add the pork and cook for 4-5 minutes per side, until browned (you may need a splatter guard for this).
Slide the skillet into the oven (removing the splatter guard first, if using) and cook until it reaches 145 degrees, about 5-7 minutes depending on its thickness. If you do not have a thermometer, aim closer to the 5 minute side, as most tenderloins are small enough that they cook quickly. It should have a slight blush in the middle and will continue to cook as it rests.
Remove from the oven and let rest for 5-10 minutes, covered loosely with foil. Slice and plate up. Taste the drippings left over from where it rested - if they're not too salty, drizzle those over the slices.

Notes

Here's a quick video to see how to remove silver skin.

The spice mix can be made 1 day in advance and kept tightly covered in the fridge. Do not make too far in advance or the orange zest will dry out.

You can double this recipe, but use a 12" skillet instead.

Leftovers are delicious cold or warm. Do not try to re-heat it until it's hot or it will probably dry out.

Don't know what to do with that orange you zested? Add the juice to my Morning Glory Smoothie. Or slice the segments into my Kale Salad with Granola and Avocado Green Goddess Dressing, which would happen to be perfect with the pork.

Nutrition