Roasted Pork Tenderloin with Orange & Rosemary

Roasted Pork Tenderloin with Orange & Rosemary
Roasted Pork Tenderloin with Orange & Rosemary
  • 1 pork tenderloin (preferably from a local farm, humanely treated & pasture-raised)
  • leaves from 2 sprigs of rosemary, finely chopped
  • zest from 1 orange, finely chopped

Place pork tenderloin in a bowl and rub chopped rosemary and orange zest all over. Cover with Saran Wrap and let sit at room temperature for 1 hour (or in refrigerator for up to 24 hours).

Preheat oven to 400 degrees F.  Pull pork tenderloin and allow to sit at room temperature for 1 hour, so that it will roast more evenly throughout (versus cooking on the outside, but still being raw on the inside).

Place pork tenderloin in a foil-lined baking dish, and roast for 10 minutes. Rotate pan 180-degrees, so that pork cooks evenly, in case there are hot spots in the oven. Roast for another 10 minutes.

Remove pan from oven, and bring-up the sides of the foil to crimp together to make a foil “tent” around the pork tenderloin. Insulate the heat further by placing a few kitchen towels on top of the foil tent. Set the timer for another 10 minutes.

Once the timer goes off, remove the towels and foil tent, and allow pork tenderloin to cool for at least 10 minutes before slicing. If not serving immediately and you can wait for 15 – 30 minutes, even better.

Yield: Slice and portion — depending on the size of the tenderloin, I usually get between four to six 4-oz portions.

 

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