This Rosemary Orange Glazed Roasted Pork Tenderloin is a flavorful, juicy, and tender dish with a perfect balance of sweet, tangy, and savory flavors. The pork is marinated with a rub made from orange juice, garlic, smoked paprika, and olive oil, then glazed with a rosemary orange sauce, which adds richness and depth. It’s a perfect dish for Sunday dinners or any special occasion, served alongside roasted vegetables like Yukon gold potatoes and Brussels sprouts.

Full Recipe:

Ingredients

For the Rub:

• 2 pork tenderloins

• ½ orange, cut in quarters

• ¼ cup orange juice

• 5 cloves garlic

• ¼ cup smoked paprika

• 2 tablespoons olive oil

• 6 tablespoons kosher salt

For the Sauce:

• 1 orange, zested

• ¼ cup orange juice

• ¼ cup orange marmalade (or apricot)

• 2 tablespoons brown sugar

• ½ teaspoon rosemary, freshly chopped

• ¼ teaspoon cinnamon

For the Vegetables:

• 6 Yukon Gold potatoes, halved

• 1 bag Brussels sprouts, stems removed and halved

Directions

1. Prepare the Pork: In a blender or food processor, puree the 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.

2. Make the Sauce: In a small saucepan over medium heat, stir together the sauce ingredients and simmer until the mixture thickens, about 10 minutes.

3. Prepare for Roasting: Preheat the oven to 450°F (230°C). Remove the pork from the fridge and let it rest for 1 hour at room temperature. This helps ensure even cooking.

4. Roast the Pork: Place the tenderloins in the oven and bake uncovered for 5 minutes at 450°F. Then, reduce the heat to 350°F (175°C), and cook for 10 minutes. Add the potatoes and Brussels sprouts to the pan and continue cooking for an additional 10-15 minutes, until a meat thermometer reads 145°F (63°C) at the thickest part of the pork.

5. Glaze and Finish Cooking: During the last 15 minutes, spread some of the sauce over the pork. Once done, remove from the oven and let it rest for at least 15 minutes before slicing.

6. Serve: Serve the sliced pork tenderloin with the roasted vegetables and drizzle with the remaining sauce. Garnish with freshly chopped herbs.

Nutrients (per serving)

• Calories: 607 kcal

• Fat: 26 g

• Saturated Fat: 8 g

• Cholesterol: 85 mg

• Sodium: 1250 mg

• Carbohydrates: 44 g

• Fiber: 6 g

• Sugar: 24 g

• Protein: 46 g

The Perfect Pork Rub: Creating Depth of Flavor

The first step to making this dish is preparing the flavorful rub for the pork tenderloin. To make the rub, combine orange quarters, orange juice, garlic, smoked paprika, olive oil, and kosher salt in a blender or food processor. Puree the ingredients until smooth, creating a thick, fragrant paste. The orange juice and garlic provide a zesty base, while the smoked paprika infuses the pork with a deep, smoky flavor. The olive oil helps bind the rub together and ensures the pork stays moist during cooking.

Once the rub is made, apply it generously over the pork tenderloins, making sure every surface is coated with the mixture. Place the tenderloins in a baking pan, cover with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. The longer the pork marinates, the more flavorful it becomes as the rub infuses the meat. This step allows the flavors to develop and ensures the pork tenderloin will be juicy and packed with flavor.

Making the Rosemary Orange Sauce

While the pork is marinating, you can prepare the rosemary orange sauce. In a small saucepan, combine the zest and juice of an orange, orange marmalade (or apricot marmalade if preferred), brown sugar, freshly chopped rosemary, and a pinch of cinnamon. The orange zest brings out a fragrant citrus aroma that pairs perfectly with the orange juice, while the marmalade adds sweetness and depth. The rosemary adds an herbal, earthy note, and the cinnamon brings warmth to the sauce.

Simmer the sauce over medium heat for about 10 minutes, stirring occasionally, until it thickens to a syrupy consistency. This thickened sauce will be used to glaze the pork during the roasting process, adding an irresistible sweetness and complexity to each bite.

Preparing the Roasted Vegetables

While the pork and sauce are coming together, you can prepare the vegetables. Yukon Gold potatoes and Brussels sprouts make for an excellent side to the pork, as both pair beautifully with the citrus and herb flavors in the dish. To prepare the vegetables, halve the Yukon Gold potatoes and remove the stems from the Brussels sprouts before halving them as well. The Brussels sprouts will become crispy on the outside and tender on the inside when roasted, complementing the pork’s flavors.

When you’re ready to roast, preheat the oven to 450°F (230°C). Allow the pork to rest at room temperature for about an hour before placing it in the oven. This helps the meat cook more evenly and ensures a juicy roast. Place the pork tenderloins in the oven and cook uncovered for 5 minutes at 450°F to sear the meat, then reduce the heat to 350°F (175°C) and cook for an additional 10 minutes.

Roasting the Pork and Vegetables

After the initial 5 minutes at high heat, reduce the oven temperature to 350°F (175°C). At this point, add the prepared potatoes and Brussels sprouts to the pan, making sure they are placed around the pork. Continue roasting for 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) at the thickest part of the tenderloin, using a meat thermometer to ensure accuracy. The potatoes and Brussels sprouts will roast alongside the pork, absorbing the delicious drippings, and becoming crispy and golden.

Glazing the Pork and Finishing the Dish

During the last 15 minutes of cooking, spread some of the rosemary orange sauce over the pork to create a beautiful glaze. The sauce will caramelize slightly as it cooks, adding flavor and richness to the meat. The glaze gives the pork a shiny, flavorful finish and ensures each bite is bursting with a sweet and tangy taste.

Once the pork reaches the desired temperature, remove it from the oven and let it rest for at least 15 minutes. This resting period is important, as it allows the juices to redistribute within the meat, ensuring each slice remains tender and moist.

Serving the Rosemary Orange Glazed Pork Tenderloin

After the pork has rested, slice it into thick medallions, ensuring you get a perfect portion of the juicy, glazed meat. Serve the sliced pork with the roasted vegetables, making sure to drizzle the remaining rosemary orange sauce over the top for added flavor. Garnish with freshly chopped herbs, such as rosemary or parsley, to give the dish a final touch of freshness and color.

This rosemary orange glazed pork tenderloin is perfect for serving to guests or enjoying a special dinner with your family. The combination of the tender pork, caramelized orange glaze, and roasted vegetables creates a complete and satisfying meal. The sweet, tangy sauce paired with the savory pork is a flavor combination that is sure to impress.

Nutritional Information

Each serving of Rosemary Orange Glazed Roasted Pork Tenderloin contains approximately 607 calories, making it a hearty yet balanced dish. The pork provides 46 grams of protein, making it a great choice for anyone looking to increase their protein intake. With 26 grams of fat, including 8 grams of saturated fat, the dish is rich but not overly indulgent. The carbohydrates come primarily from the roasted vegetables and the brown sugar in the glaze, totaling 44 grams, with 6 grams of fiber to aid digestion. The sodium content is 1250 mg per serving, which comes from the kosher salt, soy sauce, and other ingredients, so it’s important to keep that in mind for those watching their sodium intake.

Conclusion

Rosemary Orange Glazed Roasted Pork Tenderloin is a flavorful, satisfying dish that combines the savory goodness of pork with the bright, sweet, and tangy flavors of orange and rosemary. The slow roasting process ensures that the pork remains tender and juicy, while the glaze adds a beautiful depth of flavor. Served alongside roasted vegetables, this dish makes a complete and well-rounded meal that is perfect for any special occasion, holiday dinner, or a cozy family gathering. With its balance of flavors, ease of preparation, and elegant presentation, this recipe is sure to become a favorite in your culinary repertoire.