orange-glazed pork tenderloin

Name: Orange-Glazed Pork Tenderloin
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 1/2 pound(s) pork tenderloin (there should be two in the package); 1/4 cup - low-sodium soy sauce; 3 clove(s) garlic, minced; 4 tablespoon(s) honey; 2 tablespoon(s) dijon mustard; 3 tablespoon(s) olive oil; 3 tablespoon(s) orange juice, fresh squeezed; 1/2 small orange, zested; 1 teaspoon(s) dried rosemary; 1 teaspoon(s) white pepper

(2 RATINGS)

11 Pinches 3 Photos

Vickie Parks

Renton, WA

Updated on Apr 26, 2017

This is a simple yet delicious way to prepare Pork Tenderloin. The orange glaze adds a nice touch (in both taste and appearance). The tenderloin pairs well with steamed vegetables (especially broccoli or a zucchini/yellow squash blend). Add a little white rice on the side, and you have a complete meal. If you have any extra pan sauce left, you can pour it over the rice to add a nice citrus boost to plain white rice.

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 4 serving(s)

Ingredients

2 1/2 pounds pork tenderloin (there should be two in the package)
1/4 cup - low-sodium soy sauce
3 cloves garlic, minced
4 tablespoons honey
2 tablespoons dijon mustard
3 tablespoons olive oil
3 tablespoons orange juice, fresh squeezed
1/2 small orange, zested
1 teaspoon dried rosemary
1 teaspoon white pepper

How To Make orange-glazed pork tenderloin

Step 1

Preheat oven to 350°F. Lightly spray an 11x17-inch baking dish; set aside.

Step 2

Score the tenderloins with shallow diagonal slits, about 1/2 inch deep and about 1 inch apart, across the tops of both tenderloins. Place tenderloins, side by side, in the baking dish.
Step 3

In a small bowl, whisk together the soy sauce, garlic, honey, mustard, olive oil, orange juice, orange zest, rosemary and white pepper. Pour the marinade over both both tenderloins.
Step 4

Bake, uncovered, for 45 minutes, thoroughly basting the pork every 10 minutes with the pan sauce.
Step 5

Baste the pork one last time, then transfer both tenderloins to a cutting board, and let stand 10 minutes before slicing into 3/4- to 1-inch thick medallions.
Step 6

Drizzle some of the pan sauce over the sliced medallions. TIP - If you have any extra pan sauce left, it's great for moistening and flavoring plain white rice, too.
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