Orange Rosemary Roast Pork Tenderloin
Servings: 6
Ingredients
- 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
Instructions
- 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.
