Orange Mustard Pork Tenderloin
Elevate your weeknight dinner game with this succulent Orange Mustard Pork Tenderloin, a perfect balance of tangy, savory, and sweet flavors. This easy-to-make recipe starts with tender pork marinated in a zesty blend of freshly squeezed orange juice, Dijon mustard, honey, soy sauce, and fragrant rosemary. After a quick sear for a golden glaze, the pork is roasted to perfection in its marinade, creating a luscious pan sauce that's packed with citrusy richness. Ready in under 45 minutes, this dish is ideal for busy evenings yet elegant enough for entertaining. Garnish with vibrant orange zest for a pop of color and serve with your favorite sides for a truly satisfying meal. Whether you're searching for a flavorful pork recipe, quick dinner ideas, or impressive main dishes, this tenderloin is bound to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 1 cup orange juice (freshly squeezed)
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 garlic cloves (minced)
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon orange zest (optional, for garnish)
Instructions
In a medium bowl, whisk together the orange juice, Dijon mustard, honey, soy sauce, minced garlic, olive oil, ground black pepper, salt, and rosemary to create a marinade.
Place the pork tenderloins in a resealable plastic bag or a large shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or up to overnight for best flavor.
Preheat your oven to 400°F (200°C).
Remove the pork tenderloins from the marinade, letting any excess drip off, and reserve the marinade for cooking.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloins for 2 minutes on each side, until golden brown.
Pour the reserved marinade into the skillet with the pork. Transfer the skillet to the preheated oven.
Roast the pork for 18-22 minutes, or until the internal temperature reaches 145°F (63°C). Halfway through cooking, spoon some of the marinade over the pork to enhance the glaze.
Remove the pork from the oven and cover loosely with aluminum foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloin into medallions and serve with the pan sauce drizzled on top. Garnish with orange zest if desired.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7055 mg | 307% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 54.4 g | ||
| Protein | 227.3 g | 455% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 115 mg | 9% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4812 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
