Pan Seared Orange and Rosemary Pork Roast

    This recipe I originally found on Pinterest for an actual Pork Loin. I had a huge GMO free Pork Roast that I wanted to cook with a Rosemary recipe and found this in my search so I converted it. Also, I didnt use the cranberry topping because it didn't need it due to the fact that it was sweet enough and had a great flavor. I am pasting the recipe here and adding my conversion with the link to the original.

Ingredients

Pork Tenderloin
• 1 -650g pork Roast/Tenderloin
• The zest of one orange
• ½ tsp Himalayan or fine sea salt
• ½ tsp freshly cracked black pepper
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh rosemary, finely chopped
Cranberry Sauce (totally optional)
• ½ cup cranberry sauce
• ¼ cup water,
• ½ tsp fresh rosemary, coarsely chopped
• ¼ tsp freshly cracked black pepper

INSTRUCTIONS

For the tenderloin
1. Mix salt, pepper, sage, rosemary and orange zest in a small bowl. I used about 1 1/2 cups of orange zest, 2 whole stems of Rosemary, and 6 large sage leaves. 
2. Cover your pork tenderloin with this rub then place it in a large resealable plastic bag or wrap it in plastic wrap and refrigerate for at least 6 hours, preferably overnight. I used the press and seal wrap and it actually marinated for 12 hours for me. 
3. Preheat your oven at 375F for Pork Loin and 450F for Pork Roast.
4. Add about a teaspoon of olive oil at the bottom of a large non stick pan and heat it over medium-high heat.
5. When pan is real good and hot, add your pork tenderloin and leave it to sear for 2-3 minutes until a nice (golden) crust forms, then flip it around and repeat with all four sides. 
6. Transfer your tenderloin to a shallow oven safe dish, cover loosely with foil and cook until internal temperature reaches 145F (about 20-25 minutes), Since I didnt have a thermometer I cooked my roast for 45 minutes at 450F while covered with foil. I then removed the foil and cooked it for another hour and 15 minutes at 300F. Please note that I also left some oil in the bottom of the oven pan. This was the key to the roast not drying out.
7. Take your tenderloin out of the oven and let it rest for about 10 minutes before to slice and serve.
8. Serve with cranberry sauce, if desired, and a side of fresh vegetables. Brown or wild rice would also work beautifully with this.

FOR THE CRANBERRY SAUCE

1. To make the cranberry sauce, simply mix all the ingredients in a small food processor until well smooth and well incorporated.