Orange Rosemary Pork Tenderloin

I enjoy the adventures in taste when I try now recipes. I really enjoyed the taste of Orange & Rosemary in this one. So mush so, that I'll be trying it in different foods.

Photo by Ron N.

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • Pork:

  • 6

    T Olive oil

  • 2

    t Orange zest grated

  • 2

    t Rosemary leaves minced

  • 1 1/2-2

    lb Pork Tenderloin

  • S&P to taste

  • Sauce:

  • 1

    Shallot minced

  • 1/2

    c Red Wine

  • 1/2

    c Chicken stock

  • 3

    T Butter cold & sliced

  • 1

    T Balsamic vinegar

  • 1

    t Rosemary leaves minced

  • 1

    t Orange zest grated

  • S&P to taste

Directions

Mix 3 T olive oil, orange zest, rosemary leaves w/S&P to taste in a bowl or zip lock bag. Add tenderloins & rub marinade or shake in zip lock bag. Let marinade for 20 mins. Preheat oven @ 375. Heat remaining 3 T of olive oil in large skillet over medium high heat. Add tenderloin & sear all sides. Remove from skillet & add to oven safe dish/pan. Roast pork until thermometer reads 145F in thickest part. About 15 mins. For pan sauce: Pour off majority of oil from sear skillet leaving the brown bits. Heat pan over medium heat & add shallots & the wine. Continue cooking until most of wine is cooked off, while scraping the browned bits from bottom of pan. Add the stock & continue cooking until sauce is reduces by half. Remove from heat & stir in butter one slice at a time until fully incorporated. Stir in the balsamic vinegar, rosemary & orange zest. S&P to taste. Remove pork from oven & pan/dish. Let rest for 8-10 mins. Slice, plate & cover with sauce. Enjoy. Bonus: Here are some more pan sauces to try with this. Mushroom Sauce: Sauté the mushrooms with the shallots or onion until soft. Stir in 1/2 t Dijon mustard & 1/2 c of heavy cream just before finishing the sauce. Lemon Thyme Sauce: Use 1/2 c White wine & 1/2 c chicken broth. Add fresh lemon juice & minced thyme leaves ns after the butter to finish sauce. Peppercorn Sauce: Add 1 T mixed peppercorn the butter to finish.

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