A sophisticated blend of savory and citrus, this Rosemary Orange Glazed Roasted Pork Tenderloin is the perfect centerpiece for a memorable meal. Featuring aromatic rosemary and a sweet yet tangy orange glaze, this dish delivers a flavorful contrast that complements the tender, juicy pork. Whether you’re hosting a Sunday dinner or celebrating a special occasion, this recipe is bound to impress.
Why You’ll Love This Recipe
This pork tenderloin recipe combines the earthy warmth of rosemary with the bright zest of fresh oranges to create an elegant and balanced dish. The simple rub infuses the meat with deep flavor, while the homemade glaze brings a glossy finish and a touch of sweetness. With straightforward steps and readily available ingredients, this recipe offers gourmet results with minimal fuss.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Rub
2 pork tenderloins (about 1 ½ lbs each)
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Orange Glaze
1/2 cup fresh orange juice
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon red pepper flakes (optional)
directions
Prepare the Pork Rub
In a small bowl, mix olive oil, chopped rosemary, minced garlic, orange zest, salt, and black pepper. Rub this mixture evenly over the pork tenderloins. For enhanced flavor, allow the rub to sit on the pork in the refrigerator for several hours or overnight.
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Sear the Pork Tenderloins
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork tenderloins on all sides until browned, about 3-4 minutes per side. Transfer to the prepared baking sheet.
Prepare the Orange Glaze
In a small saucepan, combine orange juice, honey, Dijon mustard, soy sauce, balsamic vinegar, and red pepper flakes (if using). Simmer over medium heat for 5–7 minutes until the glaze slightly thickens.
Roast the Pork
Brush the seared pork tenderloins with the orange glaze. Roast in the oven for 20–25 minutes or until the internal temperature reaches 145°F (63°C), basting once halfway through with more glaze.
Rest and Serve
Remove the pork from the oven and let it rest for 5–10 minutes before slicing. Serve with additional glaze drizzled over the top and your favorite side dishes.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus resting time and optional marination)
Variations
Herb Swap: Try thyme or sage instead of rosemary for a different herbal note.
Citrus Twist: Use blood orange or a mix of orange and lemon juice for a unique flavor profile.
Spicy Glaze: Add extra red pepper flakes or a touch of hot sauce for more heat.
Grilled Version: Grill the pork instead of roasting it, basting with the glaze over direct heat.
Maple Option: Substitute honey with maple syrup for a deeper sweetness.
storage/reheating
Store leftover pork in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pork and warm it gently in a skillet over medium heat, adding a splash of water or extra glaze to maintain moisture. You can also reheat in the oven at 300°F (150°C) until warmed through.
FAQs
How do I know when pork tenderloin is done?
Use a meat thermometer to check for an internal temperature of 145°F (63°C), followed by a 5–10 minute resting period.
Can I marinate the pork instead of using a rub?
Yes, but this recipe’s rub is designed to act as a dry marinade. If you prefer a wet marinade, ensure it complements the citrus and rosemary flavors.
What can I use instead of fresh rosemary?
Dried rosemary can work in a pinch, though fresh provides a more vibrant flavor. You can also use thyme or Italian seasoning.
Can I make the glaze ahead of time?
Yes, the glaze can be made up to 2 days ahead. Store it in the refrigerator and reheat before using.
What sides pair well with this dish?
Roasted vegetables, mashed potatoes, wild rice, or a fresh green salad all make excellent accompaniments.
How do I prevent the pork from drying out?
Avoid overcooking and allow the pork to rest after roasting. Basting with glaze during cooking also helps retain moisture.
Can I freeze leftover pork tenderloin?
Yes, wrap the sliced pork in foil or freezer bags and freeze for up to 2 months. Thaw in the fridge before reheating.
Is this recipe suitable for meal prep?
Absolutely. Cook the pork in advance and slice for quick lunches or dinners throughout the week.
Can I use pork loin instead of tenderloin?
Pork loin is larger and may require a longer cooking time. Adjust accordingly and monitor the internal temperature.
Is the glaze overly sweet?
No, the honey and orange juice balance well with the mustard, soy sauce, and vinegar, offering a complex but not overly sweet flavor.
Conclusion
Rosemary Orange Glazed Roasted Pork Tenderloin is a flavorful and elegant dish that turns an ordinary dinner into a special occasion. With its perfect harmony of sweet, savory, and citrus notes, it offers a delicious experience that’s both simple to prepare and impressive to serve. Whether you’re hosting guests or treating your family, this recipe will undoubtedly become a favorite in your culinary rotation.
Rosemary Orange Glazed Roasted Pork Tenderloin
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: -6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Rosemary Orange Glazed Roasted Pork Tenderloin is a flavorful and elegant dish, perfect for Sunday dinners or special occasions. The sweet and tangy orange glaze pairs beautifully with aromatic rosemary and tender, juicy pork tenderloin.
Ingredients
For the Rub:
-
2 pork tenderloins (about 1 1/2 lbs each)
-
1 tablespoon olive oil
-
1 tablespoon fresh rosemary, chopped
-
2 cloves garlic, minced
-
1 tablespoon orange zest
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
For the Orange Glaze:
-
1/2 cup fresh orange juice
-
1/4 cup honey
-
1 tablespoon Dijon mustard
-
1 tablespoon soy sauce
-
1 tablespoon balsamic vinegar
-
1/2 teaspoon red pepper flakes (optional)
Instructions
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Prepare the Pork Rub: In a bowl, mix olive oil, rosemary, garlic, orange zest, salt, and pepper. Rub the mixture over the pork tenderloins. For deeper flavor, marinate for several hours or overnight in the fridge.
-
Preheat the Oven: Set oven to 400°F (200°C). Line a baking sheet with foil or parchment.
-
Sear the Pork: Heat olive oil in a skillet over medium-high. Sear the pork on all sides until golden brown, about 3–4 minutes per side. Transfer to baking sheet.
-
Make the Orange Glaze: In a saucepan, combine orange juice, honey, mustard, soy sauce, balsamic vinegar, and red pepper flakes. Simmer for 5–7 minutes until slightly thickened.
-
Roast the Pork: Brush pork with glaze and roast in the oven for 20–25 minutes, or until internal temp reaches 145°F (63°C). Baste with glaze halfway through.
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Rest and Serve: Let the pork rest for 5–10 minutes before slicing. Serve with extra glaze drizzled over top.
Notes
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For enhanced flavor, marinate the pork overnight.
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Adjust red pepper flakes to your spice preference.
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Pairs well with roasted vegetables or mashed potatoes.
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