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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.

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Rate this recipe 4.7/5 (26 Votes)


  • 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


Preparation time 15mins
Cooking time 60mins


Step 1

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.

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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