This Orange Rosemary Pork Tenderloin is a delicious, one-pan dinner. We maximize flavor by getting a hard sear on well-seasoned pork and pairing it with the most incredible orange rosemary sauce. Paleo and Whole30 friendly, this is a low-calorie, low-fat, high-protein dish.
Roasted Orange Rosemary Pork Tenderloin Recipe
If the holidays are a time for reflection, then the New Year is a time for resolution. But no matter what time of year, healthy eating should always be a part of your plan. If you are focused on a whole foods, paleo, whole30, or a macro diet, this recipe is for you.
We take a well-seasoned lean pork tenderloin, give it a hard sear, and then drizzle it with the most fantastic orange rosemary sauce. Simple, clean ingredients and a recipe made in a single pan make this one of the best pork tenderloin recipes you’ll ever make!
Feel free to dress this recipe up or down, depending on how you serve it. For a holiday party or family gathering, consider pairing it with Sesame Roasted Asparagus and Creamy Mashed Cauliflower. To dress it down, serve it over a bed of greens and enjoy it as a light dinner. So versatile, healthy, and 100% delicious.
What’s the Difference Between Pork Loin vs Pork Tenderloin?
While the names are really similar, pork loin and pork tenderloin are two completely different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along a pig’s backbone. On the other hand, pork loin is wider and flatter and can be either boneless or bone-in. It comes from the back of the animal.
It’s not a good idea to sub one of these meats for the other. Cooking times will vary significantly between the two cuts, and the ingredients used to complement them often differ.
What You’ll Need
With only a handful of ingredients, this roasted pork tenderloin is a showstopper. A few simple herbs and spices can go a long way in developing extraordinary flavor. Scroll down to the recipe card for actual amounts.
- Boneless Pork Loin – Look for a pork tenderloin that is about 1 – 2 1/2 pounds.
- Extra Virgin Olive Oil
- Garlic
- Rosemary – I really like the earthiness of fresh rosemary in this recipe. You can substitute dry herbs in a pinch.
- Italian Seasoning – This is made up of dried basil, oregano, rosemary, thyme, and marjoram. Some blends also include dried sage, fennel, or garlic.
- Salt & Pepper
- Orange Juice – I like to freshly squeeze juice from a few oranges; the flavor is incredible.
- Chicken Stock – You can buy a low-sodium stock at the store or make your own.
How to Make Orange Rosemary Pork Tenderloin
Ready in an hour, this roasted pork tenderloin is perfect for a weekend family dinner or holiday gathering. This will be one of your favorite boneless pork loin recipes after the first bite. Here’s how to make it.
- Prepare the Oven. Preheat oven to 400° F. Place the oven rack in the upper third of the oven. Ensure the pan has enough room so the pork won’t touch the oven coils at the top.
- Season the Pork. Before cooking your tenderloin, let your pork loin sit on the counter for at least 15 minutes. Also, pat your pork tenderloin dry with a paper towel before you season it. This allows your meat to cook evenly and get a nice golden brown crust. Once ready, generously sprinkle salt, pepper, chopped rosemary, and Italian seasoning over both sides of the pork. Use butcher twine to tie the tenderloin together if needed.
- Sear the Pork. Heat the oil over medium-high heat in a large, heavy, oven-proof skillet. Once the oil is hot, add the pork to the skillet, fat side down. Sear the pork for 4-5 minutes until a nice crust has developed. Repeat this process on the remaining sides and then turn the tenderloin fat side up.
- Add the Remaining Ingredients. After you brown your meat, you want to add some garlic to the pan, letting the garlic soften but not burn. You will smell as the garlic releases its aroma. Once that happens, add the freshly squeezed juice and chicken stock and bring it to a low simmer. As soon as bubbles develop, take it off the heat and transfer it to the oven.
- Roast the Pork. Place the pan into the upper third of the oven; you want it near the top but not touching the coils. Leave an inch or two between your tenderloin and the top of the oven. Cook the pork until the internal temperature reaches 145°. This should take about 35 minutes. Remove the pan from the oven and test it with a meat thermometer to ensure proper temperature. Transfer the pork to a carving board to rest and then slice.
- Reduce the Sauce. After you remove the pork, place the skillet on the stove and cook over medium-high heat until the remaining sauce reduces to about 1/2 a cup. This should take about 7 minutes.
- Serve. Serve your tenderloin sliced on a platter with your orange sauce in a small bowl on the side. The sauce is nice drizzled over the top to add more citrus flavor.
How to Store and Reheat
Save any uneaten Orange Rosemary Pork Tenderloin in the fridge for up to 3 days. You can reheat the pork in the oven or microwave depending on your preference. Heat up the sauce separately and drizzle over the pork before serving.
Leftovers would make a tasty addition to a lunch salad or pork sandwich.
More Tasty Pork Dishes
- Pan Seared Roasted Pork Chops with Fig Sauce
- Grilled Pork Chops and PeachesB
- Blueberry Grilled Pork Tenderloin
Orange Rosemary Roasted Pork Tenderloin
Ingredients
- 1 tablespoons extra-virgin olive oil or coconut oil
- 2 garlic cloves coarsely chopped
- 1-2 1/2 pound boneless pork loin {can be smaller or larger}
- 1 tablespoon Kosher Salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried Italian seasoning
- 1 rosemary sprig. leaves stripped from stem and chopped
- 3/4 cup fresh squeezed orange juice about 3 oranges
- 3/4 cup low sodium chicken stock
Instructions
- Preheat oven to 400° F. Place oven rack in upper third of the oven. Make sure the pan you are using has enough room so pork will not touch oven coils on the top of the oven.
- Generously sprinkle salt, pepper, chopped rosemary and Italian seasoning over both sides of pork loin. Use butcher twine to tie loin together if needed.
- In a large heavy ovenproof skillet, heat oil. Add pork to skillet, fat side down.
- Cook over moderately high heat until golden browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add garlic to the side of pork and cook stirring, letting garlic soften but not brown. Add the orange juice, stock, and bring to a low boil. {as soon as you see bubbles along side of pan transfer to oven}
- Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145°. Transfer the pork to a carving board to rest and then slice.
- Place skillet on stovetop and cook over medium- high heat until reduced to 1/2 cup, about 7 minutes. Serve sauce alongside slice pork
Can’t wait to try this! But the title says pork tenderloin but then the ingredient list says pork loin. Which is this recipe for? They are quite different. Thanks!