Roasted Pork Tenderloin with Orange Herb Sauce

Adapted recipe by forkknifeswoon

Roasted Pork Tenderloin with Orange Herb Sauce

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • 2-½

    lb pork tenderloin, trimmed

  • kosher salt and freshly-ground black pepper, to season

  • For the Marinade:

  • 1

    cup fresh orange juice (2-3 oranges)

  • ½

    cup olive oil

  • ¼

    cup apple cider vinegar

  • 1

    tsbp fresh garlic, minced

  • ½

    tsp ground cinnamon

  • 2

    tbsp fresh parsley, minced

  • 1

    tbsp fresh rosemary, minced


Make the marinade. Combine all of the ingredients in a large bowl and stir until well combined. Cut the pork into 4-5 equal pieces. Pour the marinade over the meat and let marinate for at least an hour and up to 4 hours in the refrigerator. Before cooking, let the pork come to room temperature, about 30 minutes. Preheat the oven to 400 degrees. Heat a large skillet over medium-high heat. Add the pork to the pan, reserving the marinade, and cook until browned, about 3-4 minutes per side. Transfer the skillet to the oven and cook until the pork is cooked through but still slightly pink in the middle, about 25-35 minutes. A meat thermometer inserted into the thickest part of the meat should read at least 155 degrees. While the meat is roasting, heat the reserved marinade in a small saucepan over medium-high heat. Bring to a boil for 2-3 minutes, then turn the heat down to low and let simmer until the pork is done. Remove the pork from the oven and let rest on a cutting board, loosely covered in aluminum foil, about 10 minutes. Cut into thin slices and serve warm with the orange sauce.


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