Prep Time
20Cook Time
35Total Time
55 minServings
6-8Ingredients
Pork
- ¾ cup Florida Orange Juice
- 3 pork tenderloins, about 1 pound each, silver skin removed
- 4 tablespoons olive oil, divided
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1 tablespoon kosher salt
- 1 tablespoon dried rosemary
- 2 teaspoons dried thyme
- 1½ teaspoons paprika
- ¾ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Florida Orange Juice Pan Sauce
- 2 cups Florida Orange Juice
- 2 tablespoons olive oil
- 1 cup (about 1 medium) sweet onion, minced
- 2 tablespoons fresh rosemary, chopped
- ½ teaspoon kosher salt
- 8 garlic cloves, minced
- Reserved pork pan drippings
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon Florida Orange zest
Instruction
- Preheat oven to 400°F and preheat a large skillet over medium-heat. Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
- In a small bowl, make the dry rub. Combine garlic powder, onion powder, kosher salt, dried rosemary, dried thyme, paprika, black pepper, and cayenne pepper (if using). Mix well.
- Pat pork tenderloins dry with paper towels. Divide 2 tablespoons of oil (about half) between the 3 tenderloins. Make sure they are well-coated with oil so the seasoning sticks. Then coat generously on all sides with the seasoning mixture.
- Add the remaining 2 tablespoons of olive oil to a hot pan. Brown the tenderloins in the pan, rotating every 1.5 – 2 minutes until all sides are golden brown, about 6-8 minutes total. You may need to work in batches to avoid overcrowding the pan. Overcrowding the pan will cause the pork to steam instead of sear.
- Transfer the browned tenderloins to the prepared baking sheet. Pour the orange juice onto the baking sheet around the pork.
- Roast in the preheated oven for 18 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin reads an internal temperature of 145°F.
- Remove pork from the oven and transfer to a cutting board. Tent with aluminum foil and let rest for 10 minutes. Reserve the pan drippings from the baking sheet.
- While the pork rests, prepare the orange pan sauce: Heat 2 tablespoons olive oil in the same skillet over medium heat. Add minced onion, chopped fresh rosemary, and salt. Cook for 3 to 5 minutes, stirring occasionally, until the onion softens.
- Add the minced garlic and cook, stirring frequently, until fragrant, about 30 seconds to 1 minute.
- Deglaze the pan by adding 2 cups of orange juice and the reserved orange pork drippings from the baking sheet. Scrape up any browned bits from the bottom of the pan.
- Stir in the Dijon mustard, brown sugar, and orange zest. Bring to a simmer and cook, stirring often, until the liquid reduces by about one-third, approximately 8 to 10 minutes.
- Slice the rested pork tenderloins into ½-inch thick medallions and arrange on a serving platter. Pour the reduced orange sauce over the sliced pork and serve immediately.
Share :
Print
