Rosemary Orange Glazed Roasted Pork Tenderloin

3.25 from 106 votes

Rosemary Orange Glazed Roasted Pork Tenderloin

Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.

Prep Time15

Cook Time40

Marinating and Resting Time8 15

Total Time9 10

Course: All of the Best Pork Recipes on the Internet

Cuisine: American

Keyword: dinner recipe, pork, pork loin, roasted

Servings:

Author: Carrian Cheney

Ingredients

2 Pork Tenderloins
1/2 Orange cut in quarters
1/4 Cup Orange Juice
5 Cloves Garlic
1/4 Cup Smoked Paprika
2 Tablespoons Olive Oil extra virgin, plus 2 teaspoons
6 Tablespoons Kosher Salt
6 Yukon Gold Potatoes halved
1 Bag Brussels Sprouts stems removed, halved

Sauce

1 Orange zested
1/4 Cup Orange Juice
1/4 Cup Orange Marmalade or apricot
2 Tablespoons Brown Sugar
1/2 teaspoon Rosemary freshly chopped
1/4 teaspoon Cinnamon

US Customary - Metric

Instructions

In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.
1/2 Orange, 1/4 Cup Orange Juice, 5 Cloves Garlic, 1/4 Cup Smoked Paprika, 2 Tablespoons Olive Oil, 6 Tablespoons Kosher Salt, 2 Pork Tenderloins
Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.
Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.
1 Orange, 1/4 Cup Orange Juice, 1/4 Cup Orange Marmalade, 2 Tablespoons Brown Sugar, 1/2 teaspoon Rosemary, 1/4 teaspoon Cinnamon
Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 5 minutes.
Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and spread them around the tenderloins.
6 Yukon Gold Potatoes, 1 Bag Brussels Sprouts
Lower heat to 350 and cook for 10 minutes.
Spread some of the sauce all over the tenderloins and then bake another 10-15 minutes or until a thermometer inserted in center of loin reads 145 degrees.
Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.
Let rest at least 15 minutes before slicing and serving.

Notes

left overs will should be refrigerated for up to 5 days.

Nutrition