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Rosemary Orange Glazed Roasted Pork

Delicious Rosemary Orange Glazed Roasted Pork for Family Dinners

A succulent Rosemary Orange Glazed Pork recipe that combines citrus and herbs for a flavorful, family-friendly meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 8 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pork tenderloins Pork Tenderloins Use a lean cut for healthier meals.
  • 0.5 whole Orange Can substitute with lemon for a different flavor profile.
  • 0.25 cup Orange Juice Freshly squeezed is ideal for the best taste.
  • 5 cloves Garlic Adjust based on preference, substituting with garlic powder if needed.
  • 0.25 cup Smoked Paprika Regular paprika may be used, but will lack smokiness.
  • 2 tablespoons + 2 teaspoons Olive Oil Avocado oil works well for a higher smoke point.
  • 6 tablespoons Kosher Salt Consider reducing if salt-sensitive or substituting with sea salt.
For the Vegetables
  • 6 pieces Yukon Gold Potatoes Substitute with sweet potatoes for a sweeter option.
  • 1 bag Brussels Sprouts Can replace with green beans or asparagus for variety.
For the Glaze
  • 1 whole Orange Zest Avoid if sensitivity to citrus scents exists.
  • 0.25 cup Orange Marmalade Apricot preserves may be used as an alternative.
  • 2 tablespoons Brown Sugar Maple syrup serves as a good alternative.
  • 0.5 teaspoon Rosemary Fresh herb to enhance flavor; dried rosemary can replace fresh.
  • 0.25 teaspoon Cinnamon Optional and can be omitted based on flavor preference.

Equipment

  • blender
  • Baking Pan
  • small saucepan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Blend the Marinade: In a blender, combine the orange quarters, orange juice, garlic, smoked paprika, 2 tablespoons of olive oil, and kosher salt. Blend until smooth.
  2. Marinate the Pork: Rub the blended marinade over the pork tenderloins, then cover and refrigerate for at least 8 hours, ideally 24 hours.
  3. Bring to Room Temperature: After marinating, remove the pork from the refrigerator and let it rest at room temperature for about 1 hour.
  4. Prepare the Glaze: In a small saucepan, combine the orange zest, remaining orange juice, orange marmalade, brown sugar, rosemary, and cinnamon over medium heat. Simmer for about 10 minutes.
  5. Preheat the Oven: Preheat your oven to 450°F (232°C). Place the marinated pork in the oven for a quick 5-minute sear.
  6. Prepare Vegetables: Toss the Yukon Gold potatoes and Brussels sprouts with the remaining olive oil, salt, pepper, and garlic. Spread around the pork.
  7. Lower the Oven Temperature: After searing, reduce the oven temperature to 350°F (177°C) and bake for an additional 10 minutes.
  8. Apply the Glaze: Brush some of the prepared glaze over the tenderloins, then bake for an additional 10-15 minutes until the pork reaches 145°F.
  9. Rest Before Serving: Remove the pork from the oven and let it rest for at least 15 minutes before slicing.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This dish is perfect for gatherings or a cozy family dinner. Serve with seasonal vegetables for a stunning meal.

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