Pork Tenderloin Stuffed with Orange

Huge, sweet navel oranges are still in season.  So yummy!

Pork Tenderloin stuffed with Orange

Ingredients:

• a 1-lb. pork tenderloin all visible fat removed
• olive oil
• Tastefully Simple Seasoned Salt
• dried rosemary
• dried basil
• 1 large navel orange, peeled and segmented
• Tastefully Simple Garlic Garlic

Directions:

• Pre-heat oven to 400 degrees F.  Spray a baking sheet with olive oil.
• On a cutting board, slice the tenderloin length-wise (like you're unrolling a cinnamon bun) a few times until you get an open rectangle of meat that is about 1/2-inch thick.  Drizzle some olive oil on it, sprinkle some TSSS, rosemary and basil, and give everything a good rub.
• Arrange the orange segments (make sure to remove all membranes, which become a little bitter after being cooked) in a single layer on top of the open seasoned tenderloin. Roll the stuffed tenderloin up and lay it seam side down onto the baking sheet.
• Drizzle the rolled stuffed tenderloin with olive oil and sprinkle with TSGG and TSSS.
• Roast in pre-heated oven for about 40 minutes until the internal temperature reaches 145 degrees F.  Remove from oven and let sit for 5 minutes before slicing on a diagonal.