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Succulent roast pork tenderloin with asparagus spears on white plate, baked for a perfect dinner.

Orange and Rosemary Pork Tenderloin

Bree Hester
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating + Resting Time 2 hours 10 minutes
Total Time 2 hours 55 minutes
Course dinner, Main Course
Cuisine American, Barbecue
Servings 6 servings
Calories 382 kcal

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.
    Minced garlic and fresh herbs in a glass measuring cup for cooking or baking.
  • 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 9x13-inch baking dish.
  • Divide the marinade, transferring half to a jar or bowl. Cover tightly and refrigerate. This reserved portion will become the sauce.
    Marinated pork tenderloin with herbs and sauce in glass baking dish and jar for marinade preparation.
  • 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.
    Raw beef tenderloin in a glass baking dish, seasoned with garlic and spices, ready for roasting.
  • 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.
    Boiling sauces in stainless steel pots on a kitchen stove for baking and cooking recipes.

Nutrition

Calories: 382kcalCarbohydrates: 26gProtein: 33gFat: 14gSaturated Fat: 3gSodium: 1161mgFiber: 0.4g
Keyword easy dinner, Entertaining, Grilling recipe, Orange marinade, Party recipe, Pork tenderloin, weeknight dinner
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