This may be my new favorite way to serve pork tenderloin. The sauce has a delicious, rich flavor, and is a perfect complement to the meat, and the method of cooking really seals in the juices. I found the sauce recipe in the Joy of Cooking. The recipe called for leeks but I added garlic instead because somebody doesn’t like onions. We served this with Parmesan orzo.
Pork Tenderloin with Orange Garlic Rosemary Sauce
1 Pork tenderloin (8-12 oz)
2 tablespoons olive oil
Preheat oven to 375 degrees. Trim the excess fat from the pork tenderloin and pat it dry. Season both sides with salt and pepper. Heat olive oil in saute pan over medium high heat until hot. Brown the pork on all sides (3-4 minutes per side). Keep the pan drippings for the sauce. Place tenderloin on a rack in a roasting pan and roast in the oven until the internal temperature of the meat reads 150 degrees F when tested with a meat thermometer (about 15-20 minutes). Allow the pork to rest on a cutting board, tightly covered with foil, for 15 minutes while you make the sauce.
Orange Garlic Rosemary Sauce
Source: Adapted from The Joy of Cooking
2 cloves garlic, minced
1/3 cup fresh squeezed orange juice
1/3 cup chicken stock
2 2-inch strips orange zest
1 sprig fresh rosemary
1 tablespoon unsalted butter (optional)
2 teaspoons minced fresh parsley
Pour off all but about 1 teaspoon of fat from the skillet and heat it over low heat. Add the garlic, and cook for one minute or until fragrant. Add orange juice, bring to a boil, and simmer for 2-3 minutes, stirring the pan to loosen and dissolve any browned bits on the bottom of the pan. Add the chicken stock, orange zest, and rosemary sprig. Cook, stirring often, until reduced by about half and thickened, 4-5 minutes. Discard the zest and rosemary. Season with salt and pepper to taste. Swirl in 1 tablespoon unsalted butter (optional). Sprinkle with 2 teaspoons minced fresh parsley and serve.