Rosemary Orange Glazed Roasted Pork Tenderloin
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orange-glazed pork tenderloin marinated in a savory rub and finished with a sweet-tangy glaze, roasted until juicy inside and crusty outside. Elegant enough for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 Pork Tenderloins
- 1/2 Orange (cut in quarters)
- 1/4 Cup Orange Juice
- 5 Cloves Garlic
- 1/4 Cup Smoked Paprika
- 2 Tablespoons Olive Oil (extra virgin, plus 2 teaspoons)
- 6 Tablespoons Kosher Salt
- 6 Yukon Gold Potatoes (halved)
- 1 Bag Brussels Sprouts (stems removed, halved)
- 1 Orange (zested)
- 1/4 Cup Orange Marmalade (or apricot)
- 2 Tablespoons Brown Sugar
- 1/2 teaspoon Rosemary (freshly chopped)
- 1/4 teaspoon Cinnamon
At a glance
PER SERVING · TIME 550M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 2847mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 840mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2847MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.