Rosemary Orange Glazed Roasted Pork Tenderloin
Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.
I have not had many pork tenderloins and it hasn’t helped that Cade hasn’t been interested in them either. Every now and again I’d step into the ol’ Pinterest app and sure enough another pork loin was front and center. Now I know all about algorithms and that Pinterest had caught on that I slowed my scrolling seeing the pics but even so, it worked.
I’ve been testing and testing to turn an often flavorless meat into dish for a Sunday dinner that wasn’t a hassle but looked and tasted like the best home cooked meal ever. The key? Letting the rub sit on the meat for a whole day. And what rub is that? Based off of an old orange and cranberry relish my sister used to stuff breaded chicken with. Oh it’s so good!
What Ingredients Do You Need for Orange Glazed Pork Tenderloin?
Aside from the pork tenderloins, you will need a few ingredients for the rub and few ingredients for the sauce. A phenomenal homemade meal is just this easy. Here is your shopping list:
- Pork Tenderloin
- Orange
- Orange Juice
- Garlic
- Smoked Paprika
- Olive Oil
- Kosher Salt
- Yukon Gold Potatoes
- Brussels Sprouts
Sauce
- Orange Zest
- Orange Juice
- Brown Sugar
- Orange Marmalade
- Rosemary
- Cinnamon
The measurements for each ingredient can be found in the recipe card below.
How to Make Orange Glazed Pork Loin
I love when a Sunday dinner is quick and easy but tastes like you’ve been in the kitchen for hours and hours. That is this pork tenderloin recipe in a nutshell! Here are the basic steps:
- Combine all the ingredients for the paste in a blender or food processor and blend until smooth.
- Rub all over the pork and cover with plastic wrap. Keep in the refrigerator for at least 8 hours.
- Remove from fridge and wipe off the excess rub. Let rest.
- Combine all the ingredients for the sauce in a saucepan and let simmer until it thickens.
- Preheat oven and bake, adding some sauce for the last 20 minutes.
- Prep the veggies and add them the last 20-30 minutes.
- Pour the remaining sauce over the top with fresh herbs for garnish.
- Let rest then slice and serve.
The complete instructions can be found in the recipe card at the end of the post.
Is Pork Loin The Same As Pork Roast?
Pork loin is a cut of meat. The proper term is pork loin roast. It’s a lean protein that is a healthy dinner option.
Can Pork Loin Be Used For Pulled Pork?
Pork loin is a much more lean cut of pork than what is normally used for pulled pork, but it could be used. It just won’t “pull” or shred like a pork should would.
When is Pork Loin Done?
A safe internal temperature for pork loin is 145 degrees Fahrenheit. Use a meat thermometer to make sure your tenderloin is done.
What Color Should Pork Tenderloin Be in the Middle?
When pork tenderloin has reached a safe internal temperature, it can still appear slightly pink in the middle. It should look cooked though and not raw.
How Long Will Leftover Pork Keep?
Leftovers that are stored properly in the refrigerator will keep for up to 5 days.
Sunday dinner, holiday dinner, or just a nice dinner with the family, this flavor packed rosemary orange glazed version is going to change your mind about pork loin. It has become a family favorite over here!
More Yummy Pork Recipes for Dinner:
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Rosemary Orange Glazed Roasted Pork Tenderloin
Course All of the Best Pork Recipes on the Internet
Cuisine American
Keyword dinner recipe, pork, pork loin, roasted
Prep Time 9 hours hours
Cook Time 55 minutes minutes
15 minutes minutes
Total Time 10 hours hours 10 minutes minutes
Servings 10
Calories 607kcal
Author Sweet Basil
In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.
1/2 Orange, 1/4 Cup Orange Juice, 5 Cloves Garlic, 1/4 Cup Smoked Paprika, 2 Tablespoons Olive Oil, 6 Tablespoons Kosher Salt, 2 Pork Tenderloins
Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.
Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until the mixture thickens, about 10 minutes.
1 Orange, 1/4 Cup Orange Juice, 1/4 Cup Orange marmalade, 2 Tablespoons Brown Sugar, 1/2 teaspoon Rosemary, 1/4 teaspoon Cinnamon
Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.
Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes
6 Yukon Gold Potatoes, 1 Bag Brussels Sprouts
Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.
Let rest at least 15 minutes before slicing and serving.
left overs will should be refrigerated for up to 5 days.
Serving: 1g | Calories: 607kcal | Carbohydrates: 34g | Protein: 79g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 4397mg | Potassium: 2123mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1670IU | Vitamin C: 67mg | Calcium: 75mg | Iron: 6mg
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READ: Rosemary Orange Glazed Roasted Pork Tenderloin