Citrusy Orange and Rosemary Roasted Pork Tenderloin

Ingredients

Freshly ground black pepper

1 teaspoon

Salt

1 teaspoon

Olive oil

2 tablespoons

Garlic cloves

3, minced

Fresh rosemary

2 tablespoons, finely chopped

Orange juice

1 cup, freshly squeezed

Pork tenderloin

1 (1.5 pound)

Instructions

1. In a medium bowl, whisk together the freshly squeezed orange juice, finely chopped rosemary, minced garlic, olive oil, salt, and freshly ground black pepper to create a vibrant marinade.
2. Place the pork tenderloin in a resealable plastic bag and pour in the marinade. Seal the bag, ensuring the pork is well coated. Refrigerate for at least 1 hour, although leaving it overnight will enhance the flavors.
3. When ready to cook, preheat the oven to 425°F (220°C) and line a baking sheet with foil for easy cleanup.
4. Remove the pork tenderloin from the marinade (save the marinade for later use), and place it on the prepared baking sheet.
5. Roast the pork tenderloin in the preheated oven for 20-25 minutes, or until a meat thermometer inserted into the thickest part registers at 145°F (63°C).
6. While the pork is roasting, pour the leftover marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer until it reduces to a rich, flavorful sauce.
7. After removing the pork from the oven, let it rest for 5 minutes before slicing. This will allow the juices to redistribute throughout the meat.
8. Drizzle the reduced marinade sauce over the sliced pork before serving. Enjoy your citrusy orange and rosemary roasted pork tenderloin with your favorite side dishes.