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.