1 medium/large Pork Tenderloin
2 tsp ground Cumin
½ tsp Chili Powder
1 tsp Paprika
¼ tsp Cayenne Pepper
½ tsp SOOC French Citrus Fennel Sea Salt
4 Tbsp SOOC Blood Orange Fused Olive Oil
½ cup White Wine
1 cup freshly squeezed Orange Juice
2 Tbsp SOOC Black Cherry Balsamic Vinegar
2 Tbsp Honey
Mix cumin, chili powder, paprika, cayenne pepper, and French Citrus Fennel Sea Salt together to make spice rub. Rub onto the pork tenderloin, reserving 1 tsp of the rub. Place tenderloin in the refrigerator covered for at least 2 hours.
Preheat the oven to 350°F. Heat 2 Tbsp of the Blood Orange Olive Oil in a skillet. Add the tenderloin and brown all sides. Add wine into the skillet and deglaze. Cover pan and place in oven to roast for 20-30 minutes.
In a small saucepan, heat the orange juice, Black Cherry Balsamic, and 2 Tbsp of the Blood Orange Olive Oil. Add honey and the reserved spice rub, cooking over low heat until combined. Season with French Citrus Fennel Sea Salt if needed.
Remove tenderloin from oven and let rest on a cutting board covered for 10 minutes. Slice and serve with sauce!