- 3 teaspoons orange zest
- 1/4 cup orange juice
- 3 tablespoon olive oil plus a drizzle for the pan
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds, toasted and crushed
- 1/4-1/2 teaspoon chile pepper flakes
- Salt and pepper to taste
- 1 pork tenderloin (1-1.5 lb.) or four loin chops, cut one-inch thick
Combine first seven ingredients and marinate the pork at room temperature for 30 minutes.
Pre-heat the oven to 375°F. Heat an oven-safe skillet over medium-high heat and add enough oil to just coat the bottom. Sear the pork on both sides, about 2 minutes or until golden. Place in oven for 15-20 minutes or until internal temperature reaches 145°F. Remove from oven, cover with foil and let rest 10 minutes.
Optional pan sauce: Add 1/2 cup orange juice and a splash of white wine to a hot skillet. Reduce heat to thicken and add 1 tablespoon butter. Season with salt and pepper to taste and pour over pork to serve.
Serve with cumin-roasted carrots.