Who is ready for fall?? I kinda am. I can’t wait to bring out my favorite fall recipes. (I will probably regret saying that because I love the sunshine and the heat). Well, I had to bust one out since its been somewhat cooler in our neck of the woods.
We love roasted pork tenderloin. This marinade/ sauce was excellent with this as well. If you really like rosemary too, this is a winner.
Roasted Pork Tenderloin (with Orange Sauce)
2 1/2 lb. pork tenderloin, trimmed
kosher salt and freshly-ground pepper to taste
For the marinade:
1 cup fresh orange juice (about 3 oranges)
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tbsp fresh garlic, minced
1/2 tsp cinnamon
2 tbsp fresh parsley, minced
1 tbsp fresh rosemary, minced
1.Make the marinade. Combine all of the ingredients in a large bowl and stir until well combined.
2.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.
3.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.
4.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.
5.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.
6.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.
From Fork Knife Swoon ( go check them out)!