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Honey-Roasted Pork Tenderloins

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“The tenderloin is the thin strip of meat that lies underneath the loin. It is lean and tender. This is a quick, flavorful dish; take care not to overcook the pork”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 pork tenderloin (well trimmed 8-10 ounces each)
  • 2 garlic cloves (crushed)
  • 2 teaspoons orange zest (grated)
  • 2 teaspoons thyme leaves (fresh, stripped from stems, or 1/2 t. dried thyme)
  • 12 teaspoon pepper (freshly ground)
  • 13 cup orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey

Directions

  1. 1. Place the pork tenderloins on a shallow platter. Combine the garlic, orange zest, thyme, and black pepper in a small bowl and work into a paste with a fork. Rub the paste into the surfaces of the pork tenderloins. Stir the orange juice and vinegar together and pour over the pork. Cover and refrigerate for 2 hours, turning the pork occasionally.
  2. 2. Heat the oven to 425 degrees F. Select a heavy baking pan, preferably cast iron, or a heavy overnproof skillet and brush the pan with a thin film of vegetable oil. Place pan in the oven until hot, about 4 minutes.
  3. 3. Remove the pan from the oven and plae the tenderloins in it, spacking them slightly apart. Drizzle 1 t. of the honey over the pork and roast for 10 minutes. Turn the loins over, spoon any juices over the meat, and drizzle with the remaining tablespoon of honey. Roast 10-15 minutes, basting once or twice with teh juices.
  4. 4. Let the meat stand for 5 minutes. Carve into 1/4 inch slices and serve hot. This is alkso good cold, ina sandwich or salad.

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