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Rosemary Orange Glazed Roasted Pork

Rosemary Orange Glazed Roasted Pork for a Flavorful Feast

Delight in the savory and sweet harmony of Rosemary Orange Glazed Roasted Pork, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 8 hours 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1 lb Pork Tenderloin A lean protein that serves as the heart of this dish.
  • 4 Orange (cut in quarters) Adds a refreshing citrusy flavor to the marinade.
  • 1/2 cup Orange Juice Provides moisture and a bright burst of orange flavor.
  • 5 Garlic cloves Infuses depth and aromatic goodness into the rub.
  • 1/4 cup Smoked Paprika Introduces a smoky flavor.
  • 2 tbsp Olive Oil Essential for marinating and roasting.
  • 2 tsp Olive Oil Essential for marinating and roasting.
  • 6 tbsp Kosher Salt Enhances overall flavor.
For the Vegetables
  • 6 Yukon Gold Potatoes (halved) These hearty potatoes soak up the delicious flavors.
  • 1 bag Brussels Sprouts Adds a healthy, crunchy side.
For the Glaze
  • 1 Orange Zest (from Orange) Intensifies the orange flavor.
  • 1/4 cup Orange Marmalade Provides sweetness for the glaze.
  • 2 tbsp Brown Sugar Balances acidity of the orange.
  • 1/2 tsp Rosemary (freshly chopped) This herb elevates the dish.
  • 1/4 tsp Cinnamon Adds a warm depth to the glaze.

Equipment

  • blender
  • Medium saucepan
  • Roasting pan
  • Meat Thermometer

Method
 

Step‑by‑Step Instructions
  1. In a blender, combine the orange quarters, orange juice, garlic, smoked paprika, 2 tablespoons of olive oil, and 4 tablespoons of kosher salt. Blend until smooth to form a marinade.
  2. Rub this mixture all over the pork tenderloin, ensuring it’s fully coated. Place in the refrigerator and marinate for at least 8 hours or overnight.
  3. In a medium saucepan, combine the orange zest, orange marmalade, brown sugar, rosemary, and cinnamon. Stir and bring to a simmer for about 10 minutes until it thickens.
  4. Preheat oven to 450°F (232°C). Prepare your roasting pan.
  5. Sear the marinated pork tenderloin in the oven at 450°F for 5 minutes.
  6. While the pork is searing, wash and halve the Yukon Gold potatoes and rinse the Brussels sprouts. Toss them with 2 teaspoons of olive oil and kosher salt.
  7. Reduce the oven temperature to 350°F (177°C) and add the prepared vegetables around the pork. Bake for 10-15 minutes or until the pork reaches an internal temperature of 145°F (63°C).
  8. Let the pork rest for at least 15 minutes before slicing. Serve drizzled with the sauce and garnish with fresh herbs.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 23gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 890mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 30mgCalcium: 50mgIron: 1.8mg

Notes

Allow longer marination for enhanced flavor. Always check internal temperature.

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