Orange Glazed Pork Tenderloin

By [e-mail]

Ingredients

• 1 Pork Tenderloin
• 1/2 cup orange juice
• 1 orange (zested and cut into 8 wedges)
• 1/4 cup white-wine vinegar
• 1/2 cup honey, preferably orange blossom
• 3 sprigs rosemary
• Salt and pepper

Preparation

Step 1

In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a zip-top bag and coat with marinade. Refrigerate at least two hours or up to overnight.

Remove pork, orange wedges, and rosemary from marinade; transfer pork, rosemary and oranges to foil-lined baking dish. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.

Heat oven to 350 degrees. Roast pork and oranges , baste with reduced marinade. Roast until the internal temperature is 150 degrees. Brush with more reduced marinade tent for 5 minutes and serve.