Orange Pork Tenderloin with Rosemary and Thyme
Orange Pork Tenderloin with Rosemary and Thyme recipe 55
soy sauce, sodium reduced
Place pork, orange juice, soy, 1 teaspoon oil, garlic, rosemary and thyme in a shallow non-aluminum dish.
Season with black pepper. Turn pork to coat well.
Cover and refrigerate 1 to 6 hours, turning pork occasionally.
Remove pork from marinade and wipe dry with a paper towel.
Bring marinade to a boil in a small saucepan.
Set aside. Heat remaining 1 teaspoon oil in a large heavy nonstick skillet over medium-high heat.
Add pork and brown on all sides, about 5 minutes.
Transfer to a baking dish .
Roast at 375℉ (190℃). for about 20 minutes for medium.
Baste twice with marinade during roasting.
Let rest 5 minutes before carving.