Choose your cooking method and marinating time with this versatile recipe that delivers a juicy, tender entrée and effortless sauce!
A perfectly cooked pork tenderloin is a thing of beauty. As the name implies, this cut of meat delivers exceptional tenderness and mouthwatering savoriness. That’s a lot of deliciousness from the start—but this orange and rosemary pork tenderloin recipe takes it a step or two further with a marinade that transforms into a sauce and two cooking method options!
The marinade brings in layers of flavor to enhance the pork’s natural deliciousness. Soy sauce, cooking sherry, and rice wine vinegar add tartness and tang, while honey and orange juice sweeten the deal. Then the fresh rosemary, ginger, and shallots deepen everything with their woody, peppery, zesty, and earthy notes. Plus, half the marinade gets saved and simmered into a luscious sauce that elevates every bite!
You can choose your own adventure with this recipe by using your grill or oven to cook the tenderloin. Grilling gives the pork a more pronounced char and smoky edges, with some caramelization from the honey in the marinade. The exterior will be darker and a bit more textured, while the inside stays rosy and tender. Oven roasting, by contrast, yields a more evenly browned surface and very consistent doneness from end to end. The flavors of orange, rosemary, and soy come through more cleanly in the oven, while the grill version leans into smokiness and a slightly drier, more concentrated crust.
Either way, this dish is perfect for any occasion. Get it started early in the day or even the night before for an effortless weeknight dinner—or serve it as the centerpiece of a festive weekend gathering.
How to adjust this recipe to your tenderloin size
Tenderloin sizes vary, and that affects how much time they need on the heat. For smaller pieces (around three-quarters of a pound each), expect total cook time on the grill to land toward the lower end of the range, with the meat reaching target temperature several minutes sooner than a one- or one-and-a-quarter‑pound piece. Larger, thicker tenderloins will take longer and may benefit from slightly more indirect heat—like the oven-roasting option—to prevent the exterior from burning before the center is done.
Using an instant-read thermometer is key to achieving perfect doneness—the real goal is an internal temperature of 145–150°F in the thickest part, rather than hitting an exact minute mark.
Regardless of method or size, the resting period is nonnegotiable! That 10‑minute rest lets the juices redistribute while carryover heat gently raises the internal temperature a few degrees, giving slices that are moist instead of dry and streaky. Then, slicing thinly across the grain will make the texture feel tender even if your cook time was a little off.
How do I store leftovers?
Let your pork tenderloin cool slightly before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Reheat covered on the stovetop over medium-low heat, in a 350°F oven, or in the microwave in short intervals until the meat reaches a safe internal temp of 165°F.
Serving suggestions
Serve your orange and rosemary pork tenderloin with side dishes that fit the occasion. For a weeknight dinner, consider kid-friendly options like a Broccoli Rice Casserole or Roasted Potatoes And Carrots. For date night, get a little fancier with Olive Garden Breadsticks, Ruth’s Chris Sweet Potato Casserole, and a Roasted Beet Salad With Walnut And Blue Cheese. For a big family event, go for crowd-pleasing dishes like Cornbread Dressing, Delmonico Potatoes, and this Roasted Brussels Sprouts Recipe.
Orange and Rosemary Pork Tenderloin
Ingredients
- 1/2 cup soy sauce
- 1/2 cup cooking sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons orange juice
- 1 1/2 tablespoons fresh rosemary minced
- 1 tablespoon shallots minced
- 1 teaspoon fresh ginger grated
- 2 pork tenderloins about 1 pound each
Instructions
- In a small mixing bowl or large measuring cup, whisk together the soy sauce, sherry, honey, vinegar, vegetable oil, orange juice, rosemary, shallots, and ginger.
- Pat the pork tenderloins dry with paper towels. Use a sharp paring or boning knife to trim away the thin, shiny membrane along one side of the tenderloins. Place them in a 9×13-inch baking dish.
- Divide the marinade, transferring half to a jar or bowl. Cover tightly and refrigerate. This reserved portion will become the sauce.
- Pour the remaining half of the marinade over the pork. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Preheat the grill to 450–500°F or the oven to 400°F.
- Use tongs to transfer the pork tenderloin from the marinade to a plate. Discard the used marinade.
- To grill: Place the pork directly on the grates. Cook, covered, turning every 4-5 minutes, until all sides are nicely browned and an instant-read thermometer inserted into the center registers 145–150°F, about 18–25 minutes depending on thickness.To roast: Place the tenderloins on a rimmed baking sheet and roast until browned and the thickest part registers 145–150°F, 20–30 minutes.
- Transfer the pork to a cutting board and tent loosely with foil. Let rest for 10 minutes. The internal temperature will rise slightly as it rests.
- In a saucepan over medium-high heat, bring the reserved half of the marinade to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, glossy, and reduced by about one-third, 8-10 minutes. It should coat the back of a spoon.
- Slice the pork thinly and on a bias. Spoon the sauce over the top and serve immediately.
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