Roasted Pork Tenderloin with Rosemary Orange Sauce

Seasoned pork tenderloin roasted with white wine and rosemary and served with mixture of sautéed onion and fresh orange juice.

Ingredients -

2 (1 pound each) Pork Tenderloins
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
1/2 cup Dry Red Wine, divided
2 Fresh Rosemary Sprigs
1 medium White Onion, sliced
2 tablespoons Butter, melted
1/2 cup Fresh Orange Juice

Preparation:

1. Preheat the oven to 350 degrees.

2. Brush the olive oil evenly over all sides of the tenderloin.

3. Season with salt and pepper.

4. Spray a roasting pan with non-stick cooking spray and place the pork in the pan.

5. Pour half of the wine over the meat.

6. Place the rosemary springs on top of the meat.

7. Bake, uncovered, for 15 minutes.

8. Cover with the remaining wine and bake for an additional 20 minutes or until the temperature in the thickest portion of the tenderloin reaches 160 degrees.

9. Saute the onion in butter over medium-high heat until tender.

10. Pour in the orange juice and cook for 5 minutes, occasionally stirring.

11. Top the tenderloin with the onion mixture and serve.

Pork Tenderloin Tip –

Fresh Orange Juice

Fresh orange juice can be purchased at the supermarket. 1/2 cup of fresh orange juice can be achieved by squeezing several large juicy oranges.

Pork Tenderloin Tip –

Rosemary Sprigs

Fresh rosemary can be found in farmers markets in individual sprigs and bunches. Rosemary can be purchase din the supermarket, usually found in small, flat plastic containers.

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