Name: Pork Tenderloin
Ingredients: 1 1/4 lb. pork tenderloin (2 pieces); 1/4 c. orange juice; 1 1/2 T. soy sauce (try to use low sodium); 2 t. (about) olive oil; 2 large garlic cloves, crushed; 2 fresh rosemary sprigs; 2 fresh thyme sprigs; Black pepper

Pork Tenderloin

1 Comment

Ingredients

1 1/4 lb. pork tenderloin (2 pieces)
1/4 c. orange juice
1 1/2 T. soy sauce (try to use low sodium)
2 t. (about) olive oil
2 large garlic cloves, crushed
2 fresh rosemary sprigs
2 fresh thyme sprigs
Black pepper

Instructions

Place pork, OJ, soy, 1 t. oil, garlic, rosemary and thyme in a shallow nonaluminum dish. Season with black pepper. Turn pork to coat well. Cover and refrigerate 1 to 6 hours, turning pork occasionally. Remove pork from marinade and wipe dry with a paper towel. Bring marinade to a boil in a small saucepan. Set aside. Heat remaining 1 t. oil in a large heavy nonstick skillet over medium-high heat. Add pork and brown on all sides, about 5 minutes. Transfer to a baking dish. Roast at 375 degrees F. for about 20 minutes for medium. Baste twice with marinade during roasting. Let rest 5 minutes before carving.

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BeckySue

Jun 09, 2016

You can't top a pork tenderloin for tenderness, unless it's in flavor! The combination of soy sauce, thyme,and rosemary give it a robust flavor, slightly Asian with the soy, but when blending with thyme and rosemary, it's elegant and gourmet! I'm not so good with individual spices, but I'm trying to switch from preblended spices in the grocery store to individual spices. I want to learn what each tastes like. Putting them together, however, is something I have to leave up to the recipes for now.