This one screams holidays with friends and family, although you never really need an excuse to serve Rosemary Dijon Pork Tenderloin with Florida Orange Juice Sauce. Sear, sizzle, slice and serve up your pork tenderloin then drizzle with this unique Florida OJ sauce right on the platter. Watch family and friends quickly turn into fans of your creation, right in front of your eyes.
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Prep Time
20 minsCook Time
35 minsTotal Time
55 minsServings
6-8Ingredients
Pork
- ¾ cup Florida Orange Juice
- 3 pork tenderloins, about 1 pound each, silver skin removed
- 4 tablespoons olive oil, divided
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1 tablespoon kosher salt
- 1 tablespoon dried rosemary
- 2 teaspoons dried thyme
- 1½ teaspoons paprika
- ¾ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Orange Pan Sauce
- 2 tablespoons olive oil
- 1 cup (about 1 medium) sweet onion, minced
- 2 tablespoons fresh rosemary, chopped
- ½ teaspoon kosher salt
- 8 garlic cloves, minced
- 2 cups Florida Orange Juice
- Reserved pork pan drippings
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon orange zest
Instructions
- Preheat oven to 400°F and preheat a large skillet over medium-heat. Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
- In a small bowl, make the dry rub. Combine garlic powder, onion powder, kosher salt, dried rosemary, dried thyme, paprika, black pepper, and cayenne pepper (if using). Mix well.
- Pat pork tenderloins dry with paper towels. Divide 2 tablespoons of oil (about half) between the 3 tenderloins. Make sure they are well-coated with oil so the seasoning sticks. Then coat generously on all sides with the seasoning mixture.
- Add the remaining 2 tablespoons of olive oil to a hot pan. Brown the tenderloins in the pan, rotating every 1.5 – 2 minutes until all sides are golden brown, about 6-8 minutes total. You may need to work in batches to avoid overcrowding the pan. Overcrowding the pan will cause the pork to steam instead of sear.
- Transfer the browned tenderloins to the prepared baking sheet. Pour the orange juice onto the baking sheet around the pork.
- Roast in the preheated oven for 18 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin reads an internal temperature of 145°F.
- Remove pork from the oven and transfer to a cutting board. Tent with aluminum foil and let rest for 10 minutes. Reserve the pan drippings from the baking sheet.
- While the pork rests, prepare the orange pan sauce: Heat 2 tablespoons olive oil in the same skillet over medium heat. Add minced onion, chopped fresh rosemary, and salt. Cook for 3 to 5 minutes, stirring occasionally, until the onion softens.
- Add the minced garlic and cook, stirring frequently, until fragrant, about 30 seconds to 1 minute.
- Deglaze the pan by adding 2 cups of orange juice and the reserved orange pork drippings from the baking sheet. Scrape up any browned bits from the bottom of the pan.
- Stir in the Dijon mustard, brown sugar, and orange zest. Bring to a simmer and cook, stirring often, until the liquid reduces by about one-third, approximately 8 to 10 minutes.
- Slice the rested pork tenderloins into ½-inch thick medallions and arrange on a serving platter. Pour the reduced orange sauce over the sliced pork and serve immediately.
Nutrition Facts
8 servings
Serving size(328g)
Amount per serving
Calories1000
% Daily Value*
Total Fat 35g54%
Saturated Fat 10g60%
Trans Fat 0g
Cholesterol 442mg147%
Sodium 1421mg62%
Total Carbohydrate 22g7%
Dietary Fiber 2g7%
Total Sugars 15g
Protein 142g284%
Vitamin D 2mcg14%
Calcium 95mg9%
Iron 8mg43%
Potassium 2957mg84%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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