What makes a recipe one that you’ll keep and want to try again? When ease of preparation combines with incredible results, that recipe earns a permanent spot in my repertoire. Being lean and versatile, pork tenderloins are popular mealtime choices. I’ve tried many pork tenderloin recipes, but few have earned an encore in my kitchen. That is until now. Now I have a pork tenderloin recipe that meets all my requirements: quick and easy to prepare, delicious and appealing enough to serve to company, and a snap to clean up.
Orange and Rosemary Pork Tenderloin
Recipe adapted from Diva di Cucina Blog
INGREDIENTS
1 package of pork tenderloins (2–2.5 lbs), there should be two small tenderloins in the package
6 garlic cloves, sliced in half lengthwise
1/4 cup soy sauce
2 tbsp Dijon mustard
4 tbsp honey
2 tbsp orange juice
1 tbsp fresh rosemary, chopped
1 tsp pepper
3 tbsp olive oil
DIRECTIONS
1. Preheat oven to 350° F.
2. Either spray a large baking pan with cooking spray or line it with foil.
3. Use a sharp knife to slash six 1-inch deep holes, spaced across the top of each tenderloin.
4. Press a sliver of garlic into each hole, close the hole the best you can, and place the tenderloins in the baking pan.
5. In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil.
6. Pour the marinade over the tenderloins.
7. Bake uncovered for 45 minutes basting every 7–10 minutes. This gives the tenderloins a delicious glaze over the top. If checking with an instant-read thermometer, the internal temperature should reach 145 degrees F.
8. Transfer the tenderloins to a large cutting board and allow them to rest for 10 minutes before slicing.
9. Slice the tenderloins and transfer to a serving dish or individual plates.
10. Drizzle the cooked marinade from the pan over the sliced pork medallions.
LINNELL’S NOTES
1. I purchased a 4-pack of pork tenderloins at Costco, so I doubled the quantity of marinade.
2. Don’t overcook the tenderloins or else they will become dry. Pork can be eaten pink as stated by the USDA: Can Safely Cooked Pork Be Pink?
“Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 145° F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.”
Enjoy!
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