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Sliced orange and rosemary pork tenderloin on a white plate, drizzled with sauce.

Orange and Rosemary Pork Tenderloin

Bree Hester
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating + Resting Time 2 hours 10 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine international
Servings 6 servings
Calories 382 kcal

Ingredients
  

  • 1/2 cup soy sauce
  • 1/2 cup cooking sherry
  • 1/2 cup honey
  • 1/4 cup rice wine vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons orange juice
  • 1 1/2 tablespoons fresh rosemary minced
  • 1 tablespoon shallots minced
  • 1 teaspoon fresh ginger grated
  • 2 pork tenderloins about 1 pound each

Instructions
 

  • In a small mixing bowl or large measuring cup, whisk together the soy sauce, sherry, honey, vinegar, vegetable oil, orange juice, rosemary, shallots, and ginger.
    Whisking the marinade for Orange And Rosemary Pork Tenderloin with shallots, rosemary, and ginger.
  • Pat the pork tenderloins dry with paper towels. Use a sharp paring or boning knife to trim away the thin, shiny membrane along one side of the tenderloins. Place them in a 9x13-inch baking dish.
  • Divide the marinade, transferring half to a jar or bowl. Cover tightly and refrigerate. This reserved portion will become the sauce.
    Raw pork tenderloins and marinade for orange and rosemary pork tenderloin.
  • Pour the remaining half of the marinade over the pork. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
    Orange And Rosemary Pork Tenderloin marinating in a glass dish.
  • Preheat the grill to 450–500°F or the oven to 400°F.
  • Use tongs to transfer the pork tenderloin from the marinade to a plate. Discard the used marinade.
  • To grill: Place the pork directly on the grates. Cook, covered, turning every 4-5 minutes, until all sides are nicely browned and an instant-read thermometer inserted into the center registers 145–150°F, about 18–25 minutes depending on thickness.
    To roast: Place the tenderloins on a rimmed baking sheet and roast until browned and the thickest part registers 145–150°F, 20–30 minutes.
  • Transfer the pork to a cutting board and tent loosely with foil. Let rest for 10 minutes. The internal temperature will rise slightly as it rests.
  • In a saucepan over medium-high heat, bring the reserved half of the marinade to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, glossy, and reduced by about one-third, 8-10 minutes. It should coat the back of a spoon.
  • Slice the pork thinly and on a bias. Spoon the sauce over the top and serve immediately.
    Boiling sauces in stainless steel pots on a kitchen stove for baking and cooking recipes.

Nutrition

Calories: 382kcalCarbohydrates: 26gProtein: 33gFat: 14gSaturated Fat: 3gSodium: 1161mgFiber: 0.4g
Keyword easy dinner, Entertaining, Grilling recipe, Orange marinade, Party recipe, Pork tenderloin, weeknight dinner
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