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Rosemary Orange Glazed Roasted Pork

Rosemary Orange Glazed Roasted Pork: A Flavor Explosion!

A delicious Rosemary Orange Glazed Roasted Pork recipe that is family-friendly and perfect for busy weeknights.
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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 pounds Pork Tenderloins The main protein, this lean cut ensures a healthy yet flavorful meal.
  • 1/2 unit Orange (cut in quarters) Adds natural sweetness and citrus flavor.
  • 1/4 cup Orange Juice Enhances orange flavor in the rub; fresh juice works best!
  • 5 cloves Garlic Provides savory depth; substitute with garlic powder if in a pinch.
  • 1/4 cup Smoked Paprika Adds a lovely smokiness; regular paprika can be used for a milder taste.
  • 2 tablespoons Olive Oil Essential for the marinade; avocado oil works well too.
  • 2 teaspoons Olive Oil
  • 6 tablespoons Kosher Salt Vital for seasoning; consider reducing if you're watching your salt intake.
For the Veggies
  • 6 unit Yukon Gold Potatoes (halved) A fantastic carbohydrate base; feel free to swap with sweet potatoes.
  • 1 bag Brussels Sprouts (halved) Offers a slightly bitter complement; green beans or asparagus are great alternatives.
For the Glaze
  • 1 unit Orange (zested) Infuses aromatic citrus notes into the sauce.
  • 1/4 cup Orange Marmalade Provides sweetness for the glaze; low-sugar options are available.
  • 2 tablespoons Brown Sugar Adds sweetness; substitute with honey or maple syrup if desired.
  • 1/2 teaspoon Rosemary (freshly chopped) Earthy flavor that pairs perfectly with orange; reduce quantity if using dried.
  • 1/4 teaspoon Cinnamon Adds warmth and depth; optional, but boosts overall flavor.

Equipment

  • blender
  • heavy oven-safe skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a blender, combine the orange quarters, orange juice, garlic cloves, smoked paprika, olive oil, and salt. Puree until smooth.
  2. Marinate the Pork: Rub the marinade onto the pork tenderloins and refrigerate for at least 8 hours, or up to 24 hours.
  3. Bring to Room Temperature: One hour before cooking, remove the marinated pork from the refrigerator.
  4. Prepare the Glaze: In a saucepan, mix together the orange zest, orange marmalade, brown sugar, chopped rosemary, and cinnamon. Simmer for approximately 10 minutes.
  5. Preheat the Oven and Sear Pork: Preheat your oven to 450°F. Sear the pork in a skillet for about 5 minutes until golden-brown.
  6. Add Vegetables: Toss the Yukon Gold potatoes and Brussels sprouts in a bowl with 2 teaspoons of olive oil. Arrange them around the pork in the skillet.
  7. Finish Baking the Pork: Lower the oven temperature to 350°F and bake for an additional 10-15 minutes or until the internal temperature reaches 145°F.
  8. Rest and Serve: Let the pork rest for at least 15 minutes before slicing. Drizzle the glaze over the pork before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 12gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Use fresh ingredients and a meat thermometer for the best results. Marinate fully and allow the pork to rest before slicing for tenderness.

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