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

This Rosemary and Orange Glazed Pork Tenderloin isroasted with Brussels sprouts and potatoes, then glazed with a sweet andcitrusy orange sauce for a flavorful, balanced meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Calories 480 kcal

Ingredients
  

  • 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
  • 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
 

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.

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.

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.

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.

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.

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.

Nutrition

Calories: 480kcal
Keyword Pork tenderloin
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