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Orange and Rosemary Roasted Pork Tenderloin

  • Yield: Serves 4-6 1x



  • 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


  1. Salt and pepper tenderloin to taste.
  2. 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.
  3. Layer half of the orange slices across twine. Top with 1 clove of sliced garlic and 2 of the rosemary sprigs.
  4. Place the pork tenderloin fatty side down on top of the first orange-garlic-rosemary layer.
  5. Top the tenderloin with remaining garlic, then rosemary, then orange slices.
  6. Tie twine tightly around tenderloin, making sure to keep all orange slices, rosemary, and garlic in place.
  7. Bake at 375 for 45-55 minutes, until pork reaches an internal temperature of 160-165 degrees F.
  8. Let pork rest for 10-15 minutes.
  9. 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!