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)

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Instructions

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.
Rest and Serve: Let the pork rest for 5–10 minutes before slicing. Serve with extra glaze drizzled over top.

Notes

For enhanced flavor, marinate the pork overnight.
Adjust red pepper flakes to your spice preference.
Pairs well with roasted vegetables or mashed potatoes.