Tangy Pork Tenderloin
Bursting with bold flavors, this Tangy Pork Tenderloin recipe is a savory-sweet masterpiece that’s perfect for weeknight dinners or special occasions. Featuring a vibrant marinade made with orange juice, soy sauce, honey, Dijon mustard, and fresh rosemary, this dish delivers an irresistible balance of tanginess and aromatic warmth. The pork is seared to golden perfection, oven-roasted for juicy tenderness, and finished with a velvety sauce simmered from the marinade, enhanced with a touch of butter for richness. Ready in just under an hour, this recipe is a showstopper for those seeking a flavorful, protein-packed meal that the whole family will adore. Serve it alongside seasonal vegetables or fluffy mashed potatoes for a complete and satisfying dinner.
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Recipe Information
Ingredients
- 1.5 pounds pork tenderloin
- 0.5 cups orange juice
- 0.25 cups soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 units garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon butter
Instructions
In a medium bowl, whisk together orange juice, soy sauce, honey, Dijon mustard, garlic, and rosemary to create the marinade.
Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or overnight for best results.
Preheat your oven to 400°F (200°C).
Remove the pork tenderloin from the marinade, reserving the marinade for later use. Pat the meat dry with paper towels and season it evenly with salt and black pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Transfer the skillet with the seared tenderloin to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
While the pork is roasting, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in butter for a smooth finish.
Remove the tenderloin from the oven and let it rest for 5 minutes before slicing.
Slice the pork into 1-inch medallions and drizzle the tangy sauce over the top before serving.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 7393 mg | 321% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 44.8 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3664 mg | 78% | |
*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.
