Ingredients

The following ingredients have 4 Servings
  • 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 (halved)
  • 1 Orange (zested)
  • 1/4 Cup Orange Juice
  • 1/4 Cup Orange marmalade (or apricot)
  • 2 Tablespoons Brown Sugar
  • 1/2 teaspoon Rosemary (freshly chopped)
  • 1/4 teaspoon Cinnamon

Instruction

  • In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub the paste all over the pork tenderloins and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 24 hours.
  • Remove from refrigerator and wipe to remove excess rub paste. Allow to rest on the counter for one hour so that it comes up to room temperature which promotes even cooking.
  • Meanwhile, in a small saucepan over medium heat, stir together the sauce ingredients. Simmer until  the mixture thickens, about 10 minutes.
  • Preheat the oven to 450 degrees. Place the tenderloins in a baking pan in the oven (uncovered) for 10 minutes, then lower heat to 350 and cook for 25 minutes, at this point, spread with half of your sauce and bake another 20 minutes or until a thermometer inserted in center of loin reads 145 degrees.
  • Toss the potatoes and brussels with olive oil, salt, pepper and garlic seasoning and add them the last 20-30 minutes
  • Remove the pork tenderloin and veggies from the oven and and the remaining sauce and freshly chopped herbs for garnish.
  • Let rest at least 15 minutes before slicing and serving.