Pork Tenderloin with Rosemary and Garlic (Italian Orange Glaze)

This rosemary and garlic pork tenderloin is one of my go-to weeknight dinners, ready in under 50 minutes and finished with a sticky orange glaze that caramelizes in the oven and makes the whole house smell incredible.

If you love Italian pork recipes, you will also want to try my Roast Pork Loin (Arrosto di Maiale), Italian Instant Pot Pork Roast, and Slow Roasted Italian Pork with Polenta.

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This is one of those recipes I come back to month after month because it is so easy and my family loves it every single time. The glaze is what makes it special: coconut aminos, maple syrup, fresh orange juice, and rice vinegar simmered down until sticky and syrupy.

I spoon it over the pork halfway through cooking and again in the last 10 minutes, building up layers of flavor. I served this alongside rosemary roasted potatoes and a mixed salad and it looked like I had spent hours on it.

What you will need to make the best pork tenderloin recipe:

• Baking pan: Any large baking pan or sheet will work to make this pork tenderloin. I used a deep baking pan. I like to cook in a deep pan for dishes like this so that the juices don't spill over and it's easier to grab the juices with a spoon and baste halfway through the cooking.
• Aluminum foil: I line my pan with aluminum foil so that the pan is easier to clean up.
• Meat thermometer: The best way to make sure you haven't undercooked or overcooked your pork tenderloin is by using a meat thermometer.

Ingredients

Pork and Seasoning:

• Pork tenderloin - one 2 lb tenderloin serves 4; recipe doubles easily if cooking for a crowd
• Extra virgin olive oil
• Sea salt and fresh cracked pepper
• Mild paprika - combined with the salt and pepper, it forms a light crust on the outside of the pork as it roasts
• Garlic cloves - 6 cloves, peeled; add more if you love garlic, they become sweet and caramelized in the pan
• Fresh rosemary and fresh parsley - chopped and mixed with olive oil; used both as a rub and drizzled over at the end

Orange Glaze:

• Coconut aminos - or tamari for gluten-free, or soy sauce if no dietary restriction; coconut aminos are the mildest and most naturally sweet
• Maple syrup - or honey; the syrup caramelizes and creates the sticky lacquer texture on the pork
• Fresh orange juice - freshly squeezed; adds brightness and natural sugars to the glaze. Sub lemon juice for a less sweet option.
• Rice vinegar - cuts through the sweetness and balances the glaze; any mild vinegar works
• Water

Recipe Tips

• Use a meat thermometer. This is non-negotiable for pork tenderloin. It is a lean cut that goes from perfect to dry very quickly. Pull it at 145°F and rest it for 5 minutes - the internal temperature will rise a few degrees.
• Watch the glaze, not the clock. The visual cue is more reliable than timing. You want large, excited bubbles and a texture that coats a spoon. If you do not see those, keep it simmering a little longer.
• Baste in two stages. Adding the glaze halfway through and again at the end builds up layers of flavor. All at once at the start will burn.
• Rest the meat before slicing. Cutting into it immediately sends all the juices straight out. Five minutes of rest lets them redistribute through the meat.
• Always slice against the grain. Look at the direction of the muscle fibers in the tenderloin and cut perpendicular to them. Slicing with the grain gives you chewy, stringy meat. Against the grain gives you tender, clean bites.
• Gluten-free and Paleo options: Coconut aminos = Paleo and Whole30 compliant. Tamari = gluten-free but not Paleo. Soy sauce = neither restriction. All three produce a delicious glaze.

If you want a larger cut for a crowd, my Roast Pork Loin (Arrosto di Maiale) uses the same Italian approach on a bigger piece of pork and is perfect for a Sunday supper or holiday table.

Some other pork recipe ideas:

• Italian Instant Pot Pork Roast
• Slow Roasted Italian Pork With Polenta
• Roast Pork Loin-Arrosto di Maiale

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5 from 9 votes

Rosemary and Garlic Pork Tenderloin

Rosemary and Garlic Pork Tenderloin recipe is delicious, and so very easy to make! The entire family just loves the flavor combinations and the perfect glaze. This easy pork tenderloin comes together in less than 45 minutes and is perfect for those that are following a low carb or paleo eating plan.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: Italian

Keyword: pork

Servings: 4 servings

Calories: 425kcal

Author: Lora

Ingredients

• 2 lb pork tenderloin
• 2 tablespoon extra virgin olive oil
• 2 teaspoons sea salt and fresh cracked pepper
• 1 teaspoon mild paprika
• 6 garlic cloves
• 2 Tablespoons chopped fresh parsley
• 2 Tablespoons chopped fresh rosemary
• ¼ water
• For the glaze:
• ½ cup coconut amino acids or tamari if you're keeping gluten-free and not Paleo
• ⅓ cup maple syrup or honey
• ⅓ cup orange juice freshly squeezed, or freshly squeezed lemon juice
• ¼ cup rice vinegar
• ¼ cup water

Instructions

• Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one tablespoon of olive oil. Set aside.
• Generously season tenderloin with salt, pepper and paprika. Drizzle on the olive oil and add the peeled garlic cloves. to the pan. Cover the pan and place the pork in the fridge while the oven is preheating.
• While the oven is heating, prepare the glaze. Mix all the glaze ingredients in a small pan and let it come to a lively simmer for 20 minutes, until reduced and slightly thick.
• The sauce will slightly cover the back of a spoon and look syrupy. At the end of the cooking, you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking a little bit more. When sauce is ready, set aside.
• Remove the pork from the fridge and uncover it. Place the pan in the heated oven. When pork is halfway done, drizzle some of the glaze on top of the pork and baste with the juices from the bottom of the pan. If it seems too dry, add ¼ cup more of water (more if needed).
• When there are 10 minutes left of the baking time, spoon on the rest of the glaze. Bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
• When pork has come to temperature, remove and let rest for at least five minutes to lock in juices. Spoon over the rest of the glaze and toss on top the fresh rosemary and parsley oil. Slice against the grain and serve immediately.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

*I used coconut amino acids to try to stay paleo and Whole30 compliant. If you aren't following paleo or Whole30, use your favorite tamari sauce (to stay gluten-free)or soy sauce (if you're not gluten-free).

*The glaze is made with maple syrup. You could use honey or even coconut sugar.

*I used freshly squeezed orange juice. If you want to keep the sugar content very low, sub in freshly squeezed lemon juice.

*You could sub the rice vinegar with another vinegar that you have in your pantry.

*Add more garlic if you like it very garlicky.

Nutrition

Calories: 425kcal | Carbohydrates: 22g | Protein: 47g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 123mg | Potassium: 1011mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 46IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 2mg

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