Orange & Rosemary Pork Tenderloin

Hosting an event can be stressful, especially when it comes to preparing the main course, specifically - the meat! Simplify things with this easy recipe featuring Prairie Fresh Boneless Pork Tenderloin. They meticulously choose their top cuts for superior marbling, color, and tenderness! So you know you are getting the best to serve to your group!

Recipe Below!

(recipe adapted from Oh Sweet Basil)

Ingredients

1 Pork Tenderloin, preferably Prairie Fresh USA Prime Pork Tenderloin

FOR THE RUB

1/2 Orange, cut in quarters

1/2 Cup Orange Juice

5 Cloves Garlic

1/4 Cup Smoked Paprika

2 Tablespoons Olive Oil, extra virgin, plus 2 teaspoons

6 Tablespoons  Salt

SAUCE

1 Orange, peeled & cut into sections

1/4 Cup Orange Juice

1/4 Cup Orange marmalade, or apricot, or even fig!

4 Tablespoons Brown Sugar

1/2 teaspoon Rosemary, freshly chopped

1/2 teaspoon Cinnamon

Directions

FOR THE RUB: (1/2 Orange, 1/2 Cup Orange Juice, 5 Cloves Garlic, 1/4 Cup Smoked Paprika, 2 Tablespoons Olive Oil, 6 Tablespoons Kosher Salt)

Blend orange quarters, juice, garlic, paprika, olive oil, and salt until smooth in a blender. Coat the pork tenderloins with the paste, then transfer them to a baking pan. Cover with plastic wrap and refrigerate for a minimum of 8 hours, up to 24 hours.

Remove the item from the refrigerator and wipe off any excess rub paste. Let it rest on the counter for an hour to reach room temperature, ensuring even cooking.

FOR THE SAUCE: 1 orange, 1/4 cup orange juice, 1/4 cup orange marmalade, 4 tablespoons brown sugar, 1/2 teaspoon rosemary, and 1/2 teaspoon cinnamon.

In a small saucepan over medium heat, combine the sauce ingredients. Let it simmer until it thickens, approximately for 10 minutes.

Preheat the oven to 450 degrees. Put the tenderloin in a baking pan in the oven (uncovered) for 10 minutes. Reduce the heat to 350 and continue cooking for 25 minutes. Then, spread half of your sauce over the tenderloin and bake for an additional 20 minutes or until a thermometer inserted into the center reads 145 degrees.

Need a fool proof meat thermometer? Find my favorite here!

Remove the pork tenderloin from the oven and and the remaining sauce and freshly chopped herbs for garnish. Let rest at least 15 minutes before slicing and serving.