A Simple AND Delicious Recipe for Roasted Pork Tenderloins
Bright, bold flavors bring this Citrus Roasted Pork Tenderloin to life, making it a standout dish for weeknights or special occasions. This recipe’s pork tenderloin takes center stage, marinated in a vibrant blend of orange juice, sherry, honey, balsamic vinegar, garlic, and fresh orange zest.
The citrus infuses the meat with natural sweetness, while the sherry and balsamic vinegar add depth and a hint of tang. Honey balances the acidity, and garlic rounds everything out with savory warmth.
As the pork roasts, the marinade reduces into a glossy glaze, caramelizing around the tenderloin and enhancing its juiciness. The result is meat that’s incredibly flavorful, fork-tender, and fragrant with citrus and spice.
This dish pairs beautifully with roasted vegetables, mashed sweet potatoes, or a crisp green salad and easily transitions from casual dinners to elegant gatherings.
Whether you’re cooking for family or entertaining guests, this citrus-infused pork tenderloin delivers impressive results with minimal effort. The ingredients are simple, but they create a bold, irresistible flavor.
Read on for step-by-step instructions, tips for getting the perfect roast, and serving suggestions that will let this bright, aromatic dish shine on your table.
Not sure how my kids would like the tangy citrus marinade, I decided to just marinate one of them and roast the other with just a little olive oil, salt, and pepper. Turns out I could have marinated both tenderloins because the kids enjoyed both.
I say this is a quick and easy recipe, and it is, but you do have to allow time for the meat to marinate, at least 4 hours. I served the pork with rice and steamed asparagus, but mashed potatoes and any of your favorite vegetable side dishes would be great too.
Why Pork Tenderloin Is So Great to Cook With
It cooks quickly. Pork tenderloin is naturally lean and small in size, so it roasts or pan-sears in under 30 minutes.
It stays tender. When cooked properly, the tenderloin lives up to its name with a soft, juicy texture that’s easy to slice and serve.
It absorbs flavor well. Pork tenderloin takes on marinades and rubs beautifully, making it ideal for bold seasonings, glazes, and sauces.
It’s versatile. You can roast, grill, pan-sear, stuff, or slice it into medallions—pork tenderloin adapts to countless recipes and cuisines.
It pairs well with sweet and savory ingredients. Citrus, herbs, honey, garlic, wine, soy sauce—pork tenderloin complements a wide range of flavors.
It presents beautifully. Its uniform shape and smooth texture make it easy to plate for a polished, elegant look.
It’s a lean cut. With very little fat, it offers a healthy protein option without sacrificing flavor.
It’s easy to find and affordable. Most grocery stores carry pork tenderloin at a reasonable price, making it a great go-to for everyday cooking.
It’s family-friendly. Mild in flavor and easy to chew, it appeals to kids and adults alike.
Citrus Roasted Pork Tenderloin Recipe
Ingredients
- 4 cloves garlic finely chopped
- 2 teaspoons orange zest grated
- 1 teaspoon lime zest grated
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon pepper freshly ground
- 2 pork tenderloins about 1 pound each with fat and sinew removed
- ⅓ cup orange juice fresh would be nice
- ¼ cup lime juice fresh is a must
- ¼ cup sherry
- ¼ cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil extra virgin
Instructions
- After you have prepped all the ingredients (called mise en place), combine the garlic, orange & lime zest, rosemary and pepper in a small bowl. Use this to rub all over the tenderloins. By the way, I like to rinse the tenderloins first with cold water and dry completely.
- Make the marinade by combining the orange juice, lime juice, sherry, honey and vinegar in a container large enough to hold both tenderloins. Cover, stick in the refrigerator and marinate for at least 4 hours.
- Preheat your oven to 425°F.
- Chef Brehier suggests roasting the tenderloins in a roasting pan which makes sense, but I decided to use my large fry pan. No particular reason but I thought it would be easier to brown the pork in.
- Heat the pan on medium-high heat and when hot, add the oil and brown the pork on all sides. Drizzle two tablespoons of the marinade on the tenderloins and roast in the oven for 5 to 7 minutes.
- You then turn the meat over and "baste with more marinade" and continue roasting for 5 more minutes or until the meat has reached the desired internal temperature. Don't overcook - use a meat thermometer!
- I bet some of you are asking if it is safe to use the marinade the pork was in. I'm not sure. I did it this way and didn't have a problem with it because the oven is very hot but for those of you not comfortable doing it this way, you can:Reserve a little of the marinade before adding the pork.Use just a little olive oil to drizzle on the meat.Bring the marinade to a boil in a saucepan before using it to baste the meat.
- When the meat is done, transfer to a cutting board, cover it with aluminum foil and let it rest for 5 minutes. Be sure to take the resting time into account when determining the internal cooking temperature. Check out my article called How Do You Know When The Meat Is Done. It talks about resting.
- Slice the meat into ¼ inch medallions and serve with your side dishes.
4 Responses
sounds great
you inspired me to give this recipe a try
Good tips and nice recipe
I stumbled upon your blog and love it this recipe is one of our favorites. Cooking from “scratch” is always a fulfilling experience and one your children can learn with you. Way to go.