The recipe for this Roasted Pork Tenderloin was inspired by a big bag of Cara Cara oranges I picked up on a whim the last time I went to the grocery store. The fresh orange juice is the base for a tangy Orange Herb marinade and sauce that flavors and tenderizes a juicy, succulent roast pork dish. It’s already become a new favorite in the Swoon Kitchen.
The Honey loved this so much that while on his second serving of its dinner debut, we were discussing how soon we could have dinner guests over to serve it again. And as flavorful and impressive as a beautiful Roast Pork Tenderloin can be, the preparation is really very simple. A good marinade, a quick browning and roast in the oven and you have a delicious, swoonworthy main dish – with time to spend with your guests (or your honey!)
- 2-1/2 lb pork tenderloin, trimmed
- kosher salt and freshly-ground black pepper, to season
- 1 cup fresh orange juice (2-3 oranges)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsbp fresh garlic, minced
- 1/2 tsp ground cinnamon
- 2 tbsp fresh parsley, minced
- 1 tbsp fresh rosemary, minced
- Make the marinade. Combine all of the ingredients in a large bowl and stir until well combined.
- Cut the pork into 4-5 equal pieces. Pour the marinade over the meat and let marinate for at least an hour and up to 4 hours in the refrigerator. Before cooking, let the pork come to room temperature, about 30 minutes.
- Preheat the oven to 400 degrees. Heat a large skillet over medium-high heat. Add the pork to the pan, reserving the marinade, and cook until browned, about 3-4 minutes per side.
- Transfer the skillet to the oven and cook until the pork is cooked through but still slightly pink in the middle, about 25-35 minutes. A meat thermometer inserted into the thickest part of the meat should read at least 155 degrees.
- While the meat is roasting, heat the reserved marinade in a small saucepan over medium-high heat. Bring to a boil for 2-3 minutes, then turn the heat down to low and let simmer until the pork is done.
- Remove the pork from the oven and let rest on a cutting board, loosely covered in aluminum foil, about 10 minutes. Cut into thin slices and serve warm with the orange sauce.