Savory, juice pork tenderloin is infused with rosemary and brightened by the sweet taste of oranges. It’s the perfect family or party dinner to serve during the holiday season!
Makes: 8 servings
Serving Size: 113g (approximately 4 oz cooked pork and 1 tbsp sauce)
Prep Time: 8+ hours
Total Time: 8 hours 30 minutes
Nutrition Facts: 213 calories / 18g carbs / 25g protein / 6g fat
Ingredients:
- 3 large (420g) oranges
- 2 tablespoon (27g) olive oil
- 2 teaspoon salt
- 2 tablespoon rosemary (chopped)
- 2 cloves garlic (minced)
- 2 lbs (32-ounces/ 907g) uncooked pork tenderloin
- ¼ cup (80g) orange marmalade
- 2 tablespoon (27g) brown sugar
Instructions:
- Zest and juice all the oranges so you have approximately 2 tablespoons of orange zest, divided, and ½ cup freshly squeezed orange juice, divided. Set aside.
- Combine ¼ cup orange juice, 1 tablespoon orange zest, 2 tablespoon olive oil, salt, rosemary, and garlic to form a marinade. Add the pork tenderloin and let marinate in the refrigerator for at least 8 hours or overnight.
- When ready to cook, preheat the oven to 400 degrees F. Let the pork sit at room temperature for at least 30 minutes.
- Bake for 25 minutes or until the internal temperature is 145 degrees F. Let sit for 5 minutes before slicing.
- Meanwhile, make the orange sauce by combining remaining ¼ cup orange juice, 1 tablespoon orange zest, orange marmalade, and brown sugar in a saucepan over medium heat. Bring to a gentle simmer and then remove from heat.
- Pour sauce evenly over sliced tenderloin and serve.
