Pork Tenderloin With Orange Raspberry Butter

“This orange-raspberry butter can be used with other meats. I have brushed it over pork chops, steaks or even burgers hot off the grill..THIS IS BEST IF MADE A DAY OR TWO AHEAD OF USE TO MARRY THE FLAVORS. REFRIGERATE BUTTER UNTIL READY TO USE..BUT BE SURE TO BRING TO ROOM TEMPERATURE BEFORE USING”

Ingredients Nutrition

  • 12 cup softened butter
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon orange zest
  • 1 12 tablespoons fresh rosemary, finely chopped (or 2 tsps dried)
  • salt and pepper
  • 4 pork tenderloin
  • 16 slices orange rind (thin slivers)
  • 16 slices garlic (thin slivers)
  • salt and pepper
  • 1 cup chicken broth


  1. With a sharp knife, make 8 slits in tenderloin, (abotu 1/2"-3/4" deep. Alternately insert and garlic slivers into each slit.
  2. Melt 2-3 tbls of orange raspberry butter in a large skillet.
  3. Brown tenderloins evenly, about 5-8 minutes.
  4. Place tenderloins on a rack in a roasting pan. Pour pan drippings into the roaster. Season meat with a little salt and pepper and drizzle about 1 tsp melted rosemary-orange butter over each tenderloin. Add broth to pan.
  5. Roast, uncovered, at 350* for 20 minutes.
  6. Drizzle another tsp of melted butter over each tenderloin and return to oven and bake 15-20 minutes more, or to 155* on a meat thermometer.
  7. Do not overbake.
  8. If roasted properly, this meat will melt in your mouth.
  9. Place loins on a large platter, cover with foil and let stand for 10 minutes.
  10. Pour pan juices into a small saucepan and bring to a boil. and then quickly reduce by half.
  11. Stir remaining butter into liquid and simmer for 3 minutes, stirring constantly. To serve, slice pork and drizzle the sauce over the slices. This is fantastic.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a