Pan Seared Roasted Pork Tenderloin & Orange Sauce with Delicata Squash and Mustard Greens

Pan Seared Roasted Pork Tenderloin & Orange Sauce with Delicata Squash and Mustard Greens

Serves: 4

• 1 large pork tenderloin trimmed, about 1 ½ pounds
• 1 orange, juiced
• ¼ cup plus, 2 tablespoon olive oil
• 2 teaspoons white wine vinegar
• 1 tablespoon, crushed garlic
• ½ cup sliced kumquats
• 2 tablespoons of honey
• 1 medium delicata squash, halved & seeded cut into 1-inch slices
• 1 bunch of mustard greens
• Salt & pepper

1. ADVANCED PREP: Trim the pork tenderloin removing the “silver skin” but leaving the fat intact. In a shallow glass dish, combine the orange juice, 1/4 cup olive oil, garlic, sliced kumquats 1 teaspoon each of salt and pepper. Add the pork tenderloins and turn to coat with the marinade. Marinate the pork in the refrigerator for a minimum of 2 hours, you may marinade for up to 12 hours.
2. Preheat oven to 350 degrees.
3. Place 1-2 tablespoons oil in a large caste-iron pan over medium heat until hot.
4. Remove pork from marinade and set marinade aside. Sear all sides (3) of the tenderloin for approximately 2 1/2 -3 minutes per side.
5. When searing is done, remove pork from pan and set aside. Add the marinade and 1tablespoon of olive oil and 2 tablespoons of honey to the caste-iron pan and over medium heat stir and reduce marinade into a sauce. Remove the sauce from the pan and set aside once the kumquats are a softened and turn a golden brown – about 5-10 minutes.
6. Layer the caste-iron pan with the delicata squash slices, sprinkle a pinch of salt and pepper and mix around in the remnants of the sauce remaining in the pan. Spread out evenly and place the seared pork tenderloin on top of the squash.
7. Using a thermometer, cook until the internal temperature of the pork tenderloin reaches 150 degrees. About 25 minutes.
8. Place tenderloin on cutting board and rest for 5-10 minutes. Add the sauce and torn mustard greens to the cast-iron pan with the roasted squash slices immediately. Mix ingredients together and once mustard greens begin to wilt (a gentle heating to a softer dark-winter green is the aim), plate on serving dish. Slice pork into 1 ½ inch slices and lay on top of the squash and greens to serve.