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 //
This Post Has 48 Comments
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.