Best Orange Rosemary Pork Tenderloin Recipes

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
• For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
• Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
• Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
• After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
• Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
• Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

GARLIC AND ROSEMARY PORK TENDERLOIN WITH AN ORANGE JUICE REDUCTION, SWEET POTATO PUREE AND STEAMED ASPARAGUS WITH JULIENNE ROASTED RED PEPPER

Steps:

• Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.
• In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips.
• Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.
• In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.
• Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.
• Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.

ORANGE ROSEMARY GRILLED PORK TENDERLOIN

Steps:

• NOTE: Most of the time is for marinading time. Actual work time (putting it together and then cooking) is about 30 minutes.
• Cut tenderloin into 1-1/2" thick medallions.
• Mix remaining ingredients together and pour into a ziplock bag.
• Put tenderloin in marinade and mix around well, being sure to coat meat thoroughly.
• Put in fridge for at least 4 hours, but the flavours infuse better when left overnight.
• When ready to cook. Heat your grill and remove medallions from marinade, discarding marinade, and grill on med/high until done. About 15 minutes.

PAN SEARED PORK TENDERLOIN W ROSEMARY BALSAMIC ORANGE SAUCE

Steps:

• Marinade: Mix 3 tblsp oo freshly grd black pepper, salt, or zest, and minced rosemary in small bowl. Rub the oil mixture over the trimmed pork tenderloins and place in a large baking dish. Cover and let marinate 20 minutes. Preheat oven to 375. Heat remaining 3 tblsp oil in a large skillet over medium-high heat. Add pork and sear, cooking til browned on all sides. Remove the pork from pan and place intoven-safe dish; cover. Roast the pork til a meat thermometer inserted in thickest part of the meat reads about 145 degrees F, about 15 minutes. Pan Sauce: For the pan sauce: Pour off the majority of fat leaving any browned bits inpan. Heat the pan over medium-high heat and add the shallot and wine. cook til most of the wine has cooked off, scraping browned bits off the bottom of the pan. Add broth and cook til sauce has reduced by half. Remove from heat. Stir in the butter, one piece at a time, until fully incorporated. Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce. Pan Sauce Variations: Rosemary Balsamic Red Wine Sauce: Use 1/2 cup red wine and 1/2 cup low-sodium chicken broth. Add the balsamic vinegar and minced fresh rosemary leaves after the butter to finish the sauce.

ORANGE-ROSEMARY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 400° F
• Melt butter in small nonstick skillet over medium heat and cook shallot and garlic, stirring occasionally, until shallot is tender, about 4 minutes.
• Remove from heat, then stir in orange juice, marmalade, mustard, rosemary and black pepper; set aside.
• Arrange pork tenderloin in baking pan lined with aluminum foil. Pour 1/2 of the marmalade mixture over pork.
• Roast 10 minutes. Baste pork with remaining marmalade mixture. Roast an additional 10 minutes or until internal temperature reaches 155° F -160° F.
• Remove from oven; tent loosely with aluminum foil, then let stand at least 5 minutes before slicing.

ORANGE AND ROSEMARY PORK TENDERLOIN

Steps:

• Preheat your oven to 350º.
• Spray an 11" x 17" baking dish with cooking spray.
• Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.
• Push a sliver of garlic into each hole and place the tenderloins in the baking dish.
• In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.
• Pour the marinade over the tenderloins.
• Bake uncovered for 45 minutes basting every 7-10 minutes. This gives the tenderloins a delicious glaze over the top.
• Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
• Thinly slice the tenderloins and transfer to a serving dish or plates.
• Drizzle the marinade from the pan over the sliced pork medallions and enjoy!

ORANGE ROSEMARY PORK TENDERLOIN RECIPE - (4.7/5)

Steps:

• Mix 3 T olive oil, orange zest, rosemary leaves w/S&P to taste in a bowl or zip lock bag. Add tenderloins & rub marinade or shake in zip lock bag. Let marinade for 20 mins. Preheat oven @ 375. Heat remaining 3 T of olive oil in large skillet over medium high heat. Add tenderloin & sear all sides. Remove from skillet & add to oven safe dish/pan. Roast pork until thermometer reads 145F in thickest part. About 15 mins. For pan sauce: Pour off majority of oil from sear skillet leaving the brown bits. Heat pan over medium heat & add shallots & the wine. Continue cooking until most of wine is cooked off, while scraping the browned bits from bottom of pan. Add the stock & continue cooking until sauce is reduces by half. Remove from heat & stir in butter one slice at a time until fully incorporated. Stir in the balsamic vinegar, rosemary & orange zest. S&P to taste. Remove pork from oven & pan/dish. Let rest for 8-10 mins. Slice, plate & cover with sauce. Enjoy. Bonus: Here are some more pan sauces to try with this. Mushroom Sauce: Sauté the mushrooms with the shallots or onion until soft. Stir in 1/2 t Dijon mustard & 1/2 c of heavy cream just before finishing the sauce. Lemon Thyme Sauce: Use 1/2 c White wine & 1/2 c chicken broth. Add fresh lemon juice & minced thyme leaves ns after the butter to finish sauce. Peppercorn Sauce: Add 1 T mixed peppercorn the butter to finish.