PORK TENDERLOIN PAN ROAST WITH BLACK OLIVES AND ORANGE

Steps:

• Preheat oven to 450 degrees.
• In a blender or food processor, mince together the zest, a few tablespoons of orange juice (save the rest for basting), the olive oil, basil, and a light sprinking of salt and pepper.
• Make about 8 deep slits in the meat and stuff them with the minced mixture.
• Lightly film a 12-inch skillet (with an ovenproof handle) with olive oil. Bring to a medium-high heat and sear the pork on all sides (it doesn't have to actually brown).
• Add the olives, remaining orange juice, and the wine to the pan, and slip it into the preheated oven. Roast for 20 minutes, or until an instant-read thermometer inserted in the center reads 150 degrees, basting the tenderloin several times with the pan juices. If the pan juices start to brown too much, add 1/2 cup water to prevent burning.
• Carefully remove the pan from the oven, making sure not to grab the hot handle with a bare hand. Let the meat rest for 5 to 10 minutes, then slice it into 1/2-inch-thick rounds, swiping it through the pan juices as it is cut. Serve it moistened with the pan juices, piling the olives on the slices.