Orange Rosemary Roast Pork Tenderloin

Prep Time30 minutes
Cook Time20 minutes
Servings: 6


  • 2 pork tenderloins

for the marinade

  • ¾ cup orange juice
  • 1 tbsp sugar
  • 1 ½ tsp salt
  • 2 tsp olive oil
  • 2 sprig rosemary
  • ½ black pepper

to sear and roast

  • 2 tbsp oil
  • 4 salted butter
  • 2 rosemary
  • 4 garlic cloves

For the glaze

  • Juices from the roast pork
  • ¼ cup sugar
  • Juice of 1 orange
  • 1 sprig rosemary


  • Remove the silver skin from the pork tenderloins
  • In a zipper bag place the orange juice,rosemary,salt,black pepper,olive oil and the tenderloins
  • Massage and set aside to marinate for 30 minutes up to 1 hourmax
  • Preheat the oven to 400 degrees F
  • Heat oil in a cast iron skillet or heavy bottom pan
  • Remove tenderloins from the marinade and pat dry
  • Sear in hot pan and get a brown crust on all sidesof the tenderloinabout 2 minutes per side
  • Place each tender loin on a sheet of foil with 2 cloves of garlic, 1 sprig of rosemaryand 2tablespoons of butter
  • Seal them up and place on a sheet pan into the oven for 10 to 15minutes. larger thick tenderloins need 15minute’s smaller thin ones can do 10-12minutes.
  • You are looking for an internal temp of 145 to 150 when cooked as it rests the internaltemp will increase to 150/155
  • Remove from the oven and allow to rest for at least 10 minutes
  • After 5 minutes pour the juices into the pan you seared the tenderloins in and let them continue to rest in the foil for another 5 minutes
  • For the sauce, combine the roast pork juices with sugar the juice of one orange and a sprig of rosemary
  • Cook it until it’s a light glaze
  • Slice the tenderloins and top with orange rosemary glaze.
  • For the kids serve with some veggies and mashed potatoes, or if left over, as sandwiches, with a side of potato wedges and fruit.