Rosemary and Orange Glazed Roasted Pork Tenderloin with Brussels Sprouts and Potatoes

This Rosemary and Orange Glazed Roasted Pork Tenderloin is a perfect blend of sweet, citrusy flavors and savory herbs, resulting in a tender and flavorful dish. The pork is marinated with orange juice, garlic, and smoked paprika, then roasted to perfection with Yukon gold potatoes and Brussels sprouts for a complete meal. The highlight of the dish is the irresistible orange glaze, infused with rosemary, brown sugar, and cinnamon, creating a perfect balance of sweetness and spice. This dish is elegant enough for a special occasion but simple enough to make on a weeknight.

Ingredients:

Pork and Vegetables:

• 2 pork tenderloins
• ½ orange, cut into quarters
• ¼ cup orange juice
• 5 cloves garlic
• ¼ cup smoked paprika
• 2 tablespoons olive oil, plus 2 teaspoons
• 6 tablespoons kosher salt
• 6 Yukon Gold potatoes, halved
• 1 bag Brussels sprouts, stems removed and halved

Sauce:

• 1 orange, zested
• ¼ cup orange juice
• ¼ cup orange marmalade (or apricot)
• 2 tablespoons brown sugar
• ½ teaspoon fresh rosemary, chopped
• ¼ teaspoon cinnamon

Instructions:

1. Marinate the Pork:
   • Preheat your oven to 400°F (200°C). In a large bowl, combine the orange juice, smoked paprika, garlic, olive oil, and kosher salt. Add the pork tenderloins to the marinade, rubbing the mixture all over the pork. Let the pork marinate for at least 15 minutes while you prepare the vegetables.
2. Prepare the Vegetables:
   • Place the halved Yukon gold potatoes and Brussels sprouts in a roasting pan. Drizzle with 2 teaspoons of olive oil and season with a pinch of salt and pepper. Toss to coat evenly.
3. Roast the Pork and Vegetables:
   • Place the marinated pork tenderloins on top of the vegetables in the roasting pan. Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are golden and tender.
4. Prepare the Orange Glaze:
   • While the pork is roasting, prepare the orange glaze. In a small saucepan, combine the orange zest, orange juice, marmalade, brown sugar, rosemary, and cinnamon. Heat over medium heat, stirring occasionally, until the glaze thickens, about 5-7 minutes. Remove from heat and set aside.
5. Glaze the Pork:
   • Once the pork is cooked through, remove it from the oven and brush generously with the orange glaze. Return the pork to the oven for an additional 5 minutes to allow the glaze to set.
6. Serve:
   • Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing. Serve the pork with the roasted potatoes and Brussels sprouts, drizzling any remaining glaze over the top for extra flavor.

Conclusion:

This Rosemary and Orange Glazed Roasted Pork Tenderloin is a delightful blend of citrusy brightness and savory herbaceous notes, creating a balanced, flavor-packed meal. The tender pork, paired with the crisp roasted Brussels sprouts and Yukon gold potatoes, creates a perfect harmony of textures and tastes. The sweet orange glaze, infused with rosemary and a hint of cinnamon, adds an elegant touch to this already delicious dish. It’s a fantastic meal to serve when you want something special without too much effort.