Orange Marinated Pork Tenderloin

Name: Orange Marinated Pork Tenderloin
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh rosemary; 3 teaspoons minced garlic; 237 milliliters orange juice; 680 grams whole pork tenderloins; 4 servings salt and freshly ground black pepper to taste; 79 milliliters soy sauce

Need a gluten free and dairy free main course? Orange Marinated Pork Tenderloin could be a tremendous recipe to try. This recipe makes 4 servings with 248 calories, 38g of protein, and 6g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. A mixture of rosemary, garlic, orange juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert.

Instructions

Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic.

Ingredients you will need

Orange Juice

Soy Sauce

Marinade

Rosemary

Garlic

Orange

Equipment you will use

Whisk

Pour over pork tenderloin and marinate for at least one hour, preferably overnight.

Ingredients you will need

Pork Tenderloin

Preheat oven to 400 degrees F (205 degrees C).

Equipment you will use

Oven

Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).

Ingredients you will need

Salt And Pepper

Marinade

Pork

Equipment you will use

Baking Sheet

Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan.

Ingredients you will need

Marinade

Equipment you will use

Sauce Pan

Serve this as a sauce for the meat.

Ingredients you will need

Sauce

Meat

Equipment

Ingredients

Servings:

2Tbsps

chopped fresh rosemary 3teaspoons

minced garlic 237milliliters

orange juice 680grams

whole pork tenderloins 4servings

salt and freshly ground black pepper to taste 79milliliters

soy sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Susana Balbo Nosotros Single Vineyard Nomade Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 109 dollars per bottle.