- 2 lb. pork tenderloin
- salt and pepper to taste
- 1 orange, sliced thinly
- 4 large springs fresh rosemary
- 2 cloves fresh garlic, peeled and sliced
- Salt and pepper tenderloin to taste.
- Lay 6-7 pieces of cooking twine 1″ apart over a baking sheet – you should have enough twine to wrap the entire length of the tenderloin.
- Layer half of the orange slices across twine. Top with 1 clove of sliced garlic and 2 of the rosemary sprigs.
- Place the pork tenderloin fatty side down on top of the first orange-garlic-rosemary layer.
- Top the tenderloin with remaining garlic, then rosemary, then orange slices.
- Tie twine tightly around tenderloin, making sure to keep all orange slices, rosemary, and garlic in place.
- Bake at 375 for 45-55 minutes, until pork reaches an internal temperature of 160-165 degrees F.
- Let pork rest for 10-15 minutes.
- When pork has rested, cut twine and remove oranges and rosemary sprigs. Slice pork and serve immediately. Top with a drizzle of balsamic vinegar if you’d like to add a colorful touch to the pork, but it’s just as great without it!