Have you ever been extremely excited to cook something, just to realize one ingredient isn’t useable? I was so excited to try a new salmon recipe, but the avocados I needed weren’t ripe enough. I even looked up ways to ripen avocados quicker, but I didn’t think it was worth it to rush the process.
Instead, I used what I had- pork tenderloin! I know, I seem to make it a lot. It wasn’t too long ago that I made a stuffed tenderloin.
This recipe is for one tenderloin, but if you get the 2-pack (like I usually do), simply double the recipe, and be mindful of the cooking time.
You could easily use the orange and herb glaze on other cuts of meat, such as pork chops, or even chicken!
Orange and Herb Pork Tenderloin
Ingredients
1 pork tenderloin
3 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried rosemary
Salt and fresh ground pepper, to taste
4 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1-2 cups orange juice (Use fresh oranges if possible, but if not, other orange juice will do)
1/4 cup packed brown sugar
1 tablespoon Dijon mustard (if you’re not a fan, you can omit this)
1/3 cup cold water
Directions
Preheat your oven to 375˚F (190ºC).
Combine thyme, rosemary, salt, and pepper in a bowl. Rub this spice mix all over the pork tenderloin. You can add even more spices if you wish. (I cut small slits into my tenderloin and put in pieces of garlic).
In a skillet, heat a bit of olive oil over medium heat and sear the pork tenderloin until browned on all sides; about 2-4 minutes per side. Transfer the pork tenderloins to an oven-safe dish.
In a bowl, combine garlic, brown sugar, orange juice, soy sauce, mustard, and oil; stir until well combined.
You can either:
- Brush this mixture over the pork tenderloins, keeping some of the sauce on the side for when you serve the pork. Or,
- Use all of it as I did. Half is brushed on the pork, and the other half is poured into the pan to surround the pork. This option is great if you wish to to serve carrots, onions, or other veggies as a side. Simply chop up the veggies and place them surrounding, or under, the pork. Then, pour in the mixture. Make sure everything is coated well. Add a bit more orange juice to the pan if you need more liquid.
Roast the pork tenderloin (and veggies) with the tin foil tented, for about 10 minutes.
Take it out once to check on its cook, and baste it with the sauce. Stir the veggies at the same time. Place it back in the oven for another 10-15 minutes.
The internal temperature of the pork loin is ready once it reaches around 145˚F (62ºC). You can always use a thermometer to make sure it’s done to your liking. Not only is it easier, but you also don’t risk losing any moisture by cutting into the pork to check. You want to keep as much moisture in the meat as possible.
Remove the baking dish from the oven, keeping it tented with the foil. Allow it to rest for 10 minutes. Slice the roasted pork tenderloins and serve with the vegetables and juices.
Enjoy!
Related
Delicious Pork Tenderloin with Mushrooms, Carrots, and Onions
