Orange and Rosemary Pork Tenderloin is the perfect thing to serve when entertaining a crowd. The marinade becomes the sauce and comes together in no time.
If you have been to dinner at my house sometime in the last 10 years or so, there is a very good chance that I have made this pork tenderloin for you.
I love this pork tenderloin because it is the easiest thing to put together and it is delicious. The orange, rosemary, and ginger give it so much flavor and the effort is minimal. It is perfect for a weeknight dinner, but also perfect for a barbecue or a dinner party.
You can dress this up or dress it down. To dress it up, make some mashed potatoes and asparagus. To dress it down, serve it on a bed of salad greens.
You can easily double or triple it to feed more people. I like serving pork tenderloin at a party, not only do I like to eat it, it takes 15 minutes to cook, and is less expensive than beef. The other thing that I love is that the marinade becomes the sauce. You mix together one marinade, but halve it, and serve the other half as a sauce. Brilliant.
Orange and Rosemary Pork Tenderloin //
2 pork tenderloins (the kind in the vacuum pack in the store, with no marinade)
1/2 cup soy sauce
1/2 cup sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 Tablespoons orange juice
1 1/2 Tablespoons rosemary
1 Tablespoon shallots
1 teaspoon fresh ginger
Mince rosemary, shallots, and ginger.
Combine all of the ingredients except for pork in a bowl. Whisk together.
Pour half of the marinade in a jar or another bowl.
Pour half of the marinade over the pork. Cover with plastic wrap and marinate for 2 hours at room temperature or in the fridge overnight. Even a few hours will work.
Grill the pork for about 18 minutes. Check to make sure the pork reaches an internal temperature of 155 degrees. Let the pork rest. How funny is this magazine? The people that lived in this house before me subscribed, it made me feel like Pioneer Woman.
While the pork is resting, bring the other half of the marinade to a boil over medium to medium-high heat. Reduce to a simmer and let the mixture cook for about 10 minutes. It will reduce slightly.
Slice the pork thinly and on a bias. Spoon the sauce over the top.
Orange and Rosemary Pork Tenderloin
Orange and Rosemary Pork Tenderloin is the perfect thing to serve when entertaining a crowd. The marinade becomes the sauce and comes together in no time.
Ingredients
- 2 pork tenderloins
- 1/2 cup soy sauce
- 1/2 cup sherry
- 1/2 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- 2 Tablespoons orange juice
- 1 1/2 Tablespoons rosemary
- 1 Tablespoon shallots
- 1 teaspoon fresh ginger
Instructions
- Mince rosemary, shallots, and ginger.
- Combine all of the ingredients except for pork in a bowl. Whisk together.Pour half of the marinade in a jar or another bowl.
- Pour half of the marinade over the pork. Cover with plastic wrap and marinate for 2 hours at room temperature or in the fridge overnight. Even a few hours will work.
- Grill the pork for about 18 minutes. Check to make sure the pork reaches an internal temperature of 155 degrees. Let the pork rest.
- While the pork is resting, bring the other half of the marinade to a boil over medium to medium high heat. Reduce to a simmer and let the mixture cook for about 10 minutes. It will reduce slightly.
- Slice the pork thinly and on a bias. Spoon the sauce over the top.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Serve alongside Orange and Rosemary Pork Tenderloin //
Grilled Corn Salad with Fresh Herbs //
Grilled Asparagus with Balsamic and Parmesan //
Horseradish & Chive Twice Baked Potatoes //
Skip to Recipe
This Post Has 48 Comments
Gorgeous photos, and this recipe sounds so delicious… I’ve been big into rosemary lately!
I am ALWAYS into rosemary. Thanks!
It’s a delicious recipe! I served it with asparagus, double baked potatoes and a fresh spinach salad. It was wonderful!
I am so glad, I have been making this forever! It never disappoints.
yum!!!! this looks amazing. one question for you…what if i dont use sherry? is there another type of wine that would be a good substitute? like white? i live in spain so i dont think sherry is readily available here. it might be but i just dont know yet 🙂
I think that Spain is known for its sherry. You can usually find cooking sherry in the vinegar aisle of the grocery store. I love sherry and use it all the time in marinades. If not, use a dry white wine?
This sounds fantastic. I love pork and this will be dinner next week.
I hope that you like it as much as I do Megan.
I love pork tenderloin and this looks like a fantastic way to do! I’m going to try it!
I hope that you do Piper!
You are dishing up all kinds of awesome pork flavors! Thank you!
I guess I am on a pork kick. It is funny, I cook pork all the time, but I guess I never shared any recipes.
This looks delicious! My husband loves pork so this would be a great recipe to try out.
He will love it.
My tenderloin never comes out looking that good, usually sort of anemic looking. This looks flavorful and awesome, when are you making it again? ha!
Try to not overcook the pork, it can look sickly when you do.
my husband is usually kind of ‘meh’ about pork tenderloin, but he loves rosemary and orange so i can’t wait to make this!!
I hope that this changes his mind.
Hi, I’m just learning how to cook and I have to say you provide me with so much inspiration. Can’t wait to try this one out, especially since you said it was easy!
Also, I feel like I need to do whatever I can to encourage bloggers to raise attention to Somalia. Over 3 million people are expected to die in the next weeks if they don’t start receiving aid. I know that it’s not topical to your blog but I suspect you have a large following and you could help greatly by having a link to the Red Cross or UN or whatever organization you prefer. Just a suggestion…
Have a great weekend!
Alice
Just a Silhouette
Thanks Alice.
I’m adding this to the menu queue! Looks delicious! We just bought a pig, but opted for chops instead of tenderloin, so I’ll try this with chops. 🙂
Yum! Chops would be great this way.
These look divine and so easy to prepare!
However, how essential is the sherry? I ask because I rarely have any on hand.
Tobias
Leave it out if you don’t have any, but I have to be honest, I love sherry and use it all the time.
Thank you so much for posting photos of your ingredients as well. It’s helpful to see what brands you use. Can’t wait to try this!
You are welcome Kristine, but I am really not brand loyal. I use what I can get.
That was my dinner when I was there. It was tasty. Thanks for the recipe!
glad you liked it. 🙂
I am not really a pork fan but I wanted to try something new so this is our dinner tonight. Thanks for all your recipes and gorgeous photographs!! I am not near as good as you are, but obsessed with food pics. My husbands family is from Kansas and we went there a few weeks ago. MERCY it was HOT!! Bless you!
Yes, it was hot. Thankfully, it has cooled. Hope that you liked it.
I love the tendorloin here. It’s giving me a feeling to crave for it.
Thank you Tres Delicious.
Pork tenderloin is one of my go to dinners. It is usually pretty quick to make and it tastes delicious. So I’m usually trying to find new ways to cook it–this sounds like an excellent option! The flavors sound like they will combine beautifully. I’m excited to try it.
I hope that you like it MIchelle.
I have used a bunch of your recipes and have loved every one of them! Thank you for posting the delicious food you make.
Question about the pork tenderloins: about how many people do you think the recipe would serve? I am having 6 adults this week and was wondering if I should double the recipe.
Thanks!!
I err on the side of having too much, instead of not enough. I would double this. It is really good on a salad the next day if you have leftovers.
Hey I just moved into my apartment and my kitchen isn’t up to par yet so I was wondering if I can use my oven instead of grilling the tenderloin? Thank!
Of course you can! It will be delicious roasted.
How long do you suggest cooking the meat in the oven and at what temperature?
I would roast it in a 350 oven maybe 20-30 minutes? Use a thermometer to be sure.
If the pork is cooked in the oven as you suggested (350 for 20-30 min) does it need to be wrapped in foil or anything? Thanks!
Nope, not at all. I might tent it with foil for a bit before you slice it though.
This is an excellent dish. I found by accident that it is even better if the soy sauce is replaced or mixed with Worcestershire sauce, and balsamic vinegar is used instead of rice wine vinegar. I add a crushed garlic clove to the marinade.
I am so glad, I love this pork. I used to make it a few times a month. I need to make this soon.
Oh. my. goodness. This is SO amazing. I didn’t want to make a trip to the store so I improvised a bit:
-I didn’t have Sherry so I used the same amount of a nice Pinot Noir wine.
-I didn’t have shallots so I used some diced onion.
-I had pork loin roast not tenderloin,
-I didn’t have access to a grill so I baked it.
I’m looking forward to grilling it next time but I have to say this had SUCH amazing flavor!! I also quartered potatoes, tossed them with some sea salt, fresh rosemary, thyme, and basil, and some olive oil. I baked them in a dish next to the pork. Fabulous meal!!
I am so glad! This is such a great recipe, you can make it a million different ways, and it is always great.
This is one of my favorite pork tenderloin recipes. The sauce is sweet and salty and tangy and herby. I make it in 2 separate half batches, one for the marinade and 1 for the sauce, because the author says to use separate portions for marinade ans sauce and I’m just that OCD about ingredient ratios, but realistically one could just marinate the pork in the entire batch and then boil the marinade to make the sauce. Also, 155F is over-cooked for lean pork in my book. I shoot for about 140F.
Thanks Mac! I love this recipe too. I haven’t made it in a long time, I need to make it again soon.