An easy, succulent Roasted Pork Tenderloin with a Tangy Orange Herb Sauce.
- 2–1/2 lb pork tenderloin, trimmed
- kosher salt and freshly-ground black pepper, to season
For the Marinade
- 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.