Lamb Tenderloin Pan Roast With Black Olives And Orange

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 large garlic cloves
• 1 small orange, zested and juiced
• 1 tablespoon extra virgin olive oil, plus more for browning
• 1 teaspoon dried basil
• salt and pepper
• 1 lamb tenderloin, about 12 to 16 ounces
• 10 -15 black kalamata olives, pitted
• 1/2 cup dry wine
• water

Recipe

• 1 preheat oven to 450 degrees.
• 2 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.
• 3 make about 8 deep slits in the meat and stuff them with the minced mixture.
• 4 lightly film a 12-inch skillet (with an ovenproof handle) with olive oil. bring to a medium-high heat and sear the lamb on all sides (it doesn't have to actually brown).
• 5 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.
• 6 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.