Quick and very tender roasted pork tenderloin, perfect for the holidays. Without spending too much, you can serve an elegant and refined dish with a delicious taste enhanced by honey and orange that will win everyone over. Preparing a good roast pork tenderloin is really very simple, as the tenderloin is the finest cut of pork, a long, lean, and very tender piece of meat. A quick cooking time allows for tender and juicy pink roasts, but it can also be cooked slowly, which would require at least 2 hours and plenty of broth to prevent the meat from drying out. It’s perfect for a tenderloin roast that I prepared with my mom, who loves slower cooking. In this case, I opted for a quicker solution, so I wouldn’t have to spend hours in the kitchen. In about 30 minutes, the dish is ready, and in the meantime, I also prepared the side, a good potato salad with sour cream.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Christmas, Autumn, Winter
Ingredients for Roasted Pork Tenderloin
- 21.16 oz pork tenderloin
- 1 orange juice
- 1 tsp honey
- 1/4 cup white wine
- 1 clove garlic
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
- as needed rosemary
- 1 leaf bay leaf
- as needed flour
Tools for Preparing Orange and Honey Roasted Pork Tenderloin
- 1 Plate
- 1 Pan
- 1 Citrus Juicer
- 1 Cutting Board
- 1 Knife
- 1 Thermometer
Steps to Prepare Roasted Pork Tenderloin
Let’s start preparing the tenderloin. Season with freshly ground salt and pepper and massage, then coat well with flour on all sides.
In an aluminum pan with aluminum handles, suitable for the oven, add olive oil, a sprig of rosemary, a bay leaf, and a clove of garlic. Add the meat and sear it on all sides, then deglaze with wine.Meanwhile, prepare the orange juice and add the honey. Once the wine has evaporated, add the orange juice and honey off the heat, pouring it over the meat. Transfer to the oven. Bake for about 15-20 minutes at 350°F in a static oven. Bring the internal temperature of the tenderloin to around 160°F, at most 167°F if you prefer it well-done, measured with a kitchen thermometer. Do not exceed this to avoid drying out and hardening.
From the cooking juices, make a sauce. Strain it, and if necessary, add a little flour—just a little—and add some more water or orange juice if needed. Slice the tenderloin roast and serve topped with the sauce. Great to serve hot and steaming, accompanied by some orange slices. For a side, quick mashed potatoes or the classic oven-roasted potatoes would be perfect.
