One Pan Pork Tenderloin with Clementine

This fresh take on pork tenderloin pairs the savory meat with tangy clementine for a meal that can satisfy multiple cravings.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 3 tablespoons olive oil, divided
  • 1 pound pork tenderloin
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 red onion, sliced
  • 1 fennel bulb, sliced
  • 4 clementine
  • Fennel bulb fronds, for garnish


  • Preheat oven to 400°F.
  • Season pork with cumin, paprika, salt and pepper.
  • Heat cast iron skillet or oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. Brown pork evenly.
  • Around pork, arrange red onion and fennel. Drizzle with remaining 1 tablespoon olive oil. Bake 18 to 20 minutes, until internal temperature reaches 145°F.
  • Juice 2 clementine; drizzle juice over pork and vegetables. Peel and slice remaining 2 clementine; arrange over pork and vegetables.
  • Slice pork. Serve with garnish of fennel fronds.