• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweet Beginnings Blog

  • Home
  • About
  • Recipe Index
    • Appetizers/Dips
    • Beef
    • Beverages
    • Bready Things
    • Breakfast/Brunch
    • Fish & Other Seafood
      • Cod
      • Mahi Mahi
      • Salmon
      • Scallops
      • Shrimp
      • Tilapia
      • Tuna
    • Game Meat
      • Lamb
      • Venison
    • Pasta
    • Pizza
    • Pork
    • Poultry
      • Chicken
      • Turkey
    • Salad
    • Sammiches, Burgers, Wraps, etc.
    • Side Dishes
    • Soups, Stews, and Chili
    • Tacos, Taquitos, Tostadas, & Burritos
    • Vegetarian/Meatless
  • Sweet Treats
    • Brownies, Bars, & Fudge
      • Bars
      • Brownies
      • Fudge
    • Cake
    • Candy
    • Cheesecake
    • Cookies
    • Crisp
    • Cupcakes & Muffins
      • Cupcakes
      • Muffins
    • Dessert Pops
    • Donuts
    • Fruit Salad
    • Ice Cream
    • Pastries
    • Pie
    • Popcorn
    • Snack Mix
    • Sweet Bread
    • Tarts
    • Truffles
  • Privacy Policy

Orange-Rosemary Pork Tenderloin

April 8, 2012 by Jaida 1 Comment

Happy Easter friends!! I hope you are all having a wonderful weekend and having a great Easter meal (if you celebrate) with loved ones. Yesterday proved to be a wonderful day at the lake with friends. Bubba swam, and ran around until he was almost too tired to walk back to the truck. And I came away with some very silly looking sunburn lines. Maybe next time I won’t forget to put sunscreen all the way down my legs and onto my feet. And on the back of my neck and shoulders. I look pretty silly, to be quite honest, but I had a great time and my face didn’t get burned – and that is the most important thing!
While I do not generally do anything to celebrate Easter, I do think that this Orange-Rosemary Pork Tenderloin would make a wonderful Easter dish to share with family. I attempted to make this dish once before, but in the process of cutting the recipe in half, I got to the end and forgot to cut the cream in half…so I ruined the sauce. Sarah had told me how fantastic the dish was so I knew I had to make it again the right way. And I’m so glad that I didn’t wait too long before I did, because she was right. The sauce is so amazing – and you know I love a good sauce! The leftovers were very welcome, and I wished I had even more sauce. I can never seem to get enough sauce. Give this a try…soon!!
Orange-Rosemary Pork Tenderloin
Source: A Taste of Home Cooking
Ingredients
  • 1 pork tenderloin
  • Juice of 4 large oranges
  • 4 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 2 tsp honey
  • 4 cloves garlic, finely chopped
  • 2 Tbsp fresh rosemary, chopped
  • 1/2 tsp kosher salt
  • Freshly ground black pepper
  • 1/2 cup heavy cream
  • Salt
  • 1/4 cup parsley, coarsely chopped
Preparation
  1. Cut the tenderloin into 3 equal portions and place them in a plastic food storage bag. In a medium bowl, mix together the orange juice, olive oil, vinegar, honey, garlic, rosemary, salt and pepper. Pour the marinage mixture over the tenderloin,  cover and refrigerate for at least 4 hours, overnight if possible.
  2. Preheat the oven to 360 degrees. Remove the pork from the fridge and pour the marinade into a small saucepan.
  3. Heat a cast-iron or other heavy bottomed, oven-safe skillet over medium-high heat. Place the pork pieces into the skillet and sear on all sides, about 10 minutes total. Put the skillet in the oven and roast for 20 minutes, until cooked through but not dried out (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 160°F), flipping the meat a couple of times during the roasting.
  4. While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced. Add in the cream, salt, and parsley. Stir, and keep warm over low heat.
  5. When the meat is ready, remove the skillet from the oven, and transfer the meat to a cutting board. If there are any juices in the skillet add them to the sauce and bring back to a boil. Cut the meat pieces into thick slices and serve with the sauce.

Filed Under: Main Dish, Pork Tagged With: Orange, Pork Tenderloin, Rosemary

Previous Post: « Sammich Saturday: BBQ Cheddar Bacon Ranch Chicken Salad Wrap
Next Post: Taco Tuesday: Spicy Bean & Rice Tacos »

Reader Interactions

Comments

  1. The Home Cook

    April 9, 2012 at 2:19 pm

    I'm so glad this worked better the second time. 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

Let’s Be Social!

Search this website

Never miss a post from Sweet Beginnings

Categories

Archives

Footer

© 2025 Sweet Beginnings · Tasteful Theme by Restored 316