Orange Rosemary Roasted Pork Tenderloin (Paleo + Whole30)

The aroma of citrus and rosemary always transports me back to my grandmother’s kitchen in Tuscany. She had a small herb garden overflowing with fragrant rosemary, and she used it liberally in her cooking. One of my fondest memories is of her roasting a pork loin with oranges and rosemary, the scent filling the entire house. This recipe is my ode to her and a reminder of those warm, comforting afternoons spent in her loving embrace, learning the secrets of simple, delicious cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8
• Yields: 1 pork loin
• Dietary Type: Paleo, Whole30, Gluten-Free, Dairy-Free

Ingredients

• 1 tablespoon extra virgin olive oil or 1 tablespoon coconut oil
• 2 garlic cloves, coarsely chopped
• 1 – 2 ½ lb boneless pork loin (can be smaller or larger)
• 1 tablespoon kosher salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon dried Italian seasoning
• 1 sprig rosemary, leaves stripped from stem and chopped
• ¾ cup fresh squeezed orange juice (about 3 oranges)
• ¾ cup low sodium chicken broth

Equipment Needed

• Large oven-proof skillet
• Butcher twine (optional)
• Meat thermometer
• Cutting board

Instructions

1. Before you start cooking your tenderloin, let it sit on the counter for at least 15 minutes before you place it in a hot pan. This allows the pork to cook more evenly. Pat the pork tenderloin down with a paper towel before you season it; this will allow it to develop a beautiful golden-brown crust.
2. Move your oven rack to the upper third of your oven. Ensure there’s enough room for your tenderloin to be close to the top without touching the coils (try to have an inch or two between your tenderloin and the top of the oven). Preheat the oven to 400 degrees Fahrenheit.
3. Generously sprinkle the salt, pepper, chopped rosemary, and Italian seasoning over both sides of the pork tenderloin. If needed to maintain a uniform shape, use butcher twine to tie the loin together at intervals of about 2 inches. This helps it cook more evenly.
4. In a large oven-proof skillet (cast iron is ideal!), heat the oil over medium-high heat.
5. Add the pork tenderloin to the skillet, fat side down. Cook over moderately high heat until golden brown, about 4 minutes. Brown the pork on the remaining sides, then turn it fat side up.
6. Add the chopped garlic to the side of the pork in the skillet. Cook, stirring occasionally, allowing the garlic to soften without browning excessively (about 1 minute). Burnt garlic is bitter, so watch it closely.
7. Add the orange juice and chicken stock to the skillet, and bring the mixture to a boil.
8. As soon as you see bubbles forming along the side of the pan, transfer the skillet to the upper shelf of the preheated oven and roast the pork for about 35 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin reads 145 degrees Fahrenheit.
9. Once the pork has reached the desired internal temperature, carefully transfer it to a cutting board. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
10. Place the skillet (with the pan juices) on the stove top over medium-high heat. Cook, stirring occasionally, until the sauce has reduced to about ½ cup, approximately 7 minutes. This concentrates the flavors and creates a delicious pan sauce.
11. Slice the rested pork tenderloin and serve the pan sauce alongside.

Expert Tips & Tricks

• Don’t skip the resting period: Allowing the pork to rest is crucial for optimal tenderness. If you slice it too soon, all the juices will run out, leaving you with dry meat.
• Use a meat thermometer: A meat thermometer is the best way to ensure your pork is cooked to the correct internal temperature. Overcooked pork is dry and tough, while undercooked pork can be unsafe to eat.
• Sear for Flavor: The searing step is important for developing deep, rich flavor. Make sure your pan is hot before adding the pork, and don’t overcrowd the pan.
• Adjust cooking time based on thickness: Cooking times will vary depending on the thickness of your pork tenderloin. Use a meat thermometer to ensure it reaches 145 degrees Fahrenheit.
• Thicken the Sauce: If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of simmering.

Serving & Storage Suggestions

This Orange Rosemary Roasted Pork Tenderloin is delicious served with roasted vegetables, such as asparagus, broccoli, or sweet potatoes. It also pairs well with a side of cauliflower rice or a simple salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the pork and warm it gently in a skillet with a little of the pan sauce, or reheat it in the oven at 350 degrees Fahrenheit until heated through. You can also freeze the cooked pork for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	142.7 kcal	N/A
Calories from Fat	81 kcal	N/A
Total Fat	9 g	13%
Saturated Fat	2.8 g	13%
Cholesterol	35.7 mg	11%
Sodium	907.6 mg	37%
Total Carbohydrate	3 g	1%
Dietary Fiber	0.1 g	0%
Sugars	2 g	N/A
Protein	11.9 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Herb Variations: Feel free to experiment with other herbs, such as thyme, sage, or oregano, in place of or in addition to the rosemary and Italian seasoning.
• Citrus Variations: Instead of orange juice, try using grapefruit juice, tangerine juice, or a combination of citrus juices.
• Spice It Up: Add a pinch of red pepper flakes to the seasoning blend for a touch of heat.
• Wine Reduction: For a richer sauce, deglaze the pan with a splash of dry white wine after searing the pork and before adding the orange juice and chicken stock.
• Coconut Aminos: To lower the sodium content, you can replace the low-sodium chicken broth with bone broth and a tablespoon of coconut aminos.
• Honey Glaze: If not following a strict Whole30 diet, a tablespoon of honey or maple syrup can be added to the sauce for a slightly sweeter glaze.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork for this recipe?
A: While pork tenderloin is ideal due to its tenderness and quick cooking time, you could potentially use a pork loin roast. However, you’ll need to adjust the cooking time accordingly, as a pork loin roast is thicker and will take longer to cook through. Always use a meat thermometer to ensure it reaches an internal temperature of 145 degrees Fahrenheit.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the pork tenderloin up to the point of roasting it. Season the pork and store it in the refrigerator for up to 24 hours. When ready to cook, simply sear it and roast as directed.

Q: How do I know when the pork is done?
A: The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the tenderloin, avoiding any bone. The pork is done when it reaches an internal temperature of 145 degrees Fahrenheit.

Q: What if I don’t have an oven-proof skillet?
A: If you don’t have an oven-proof skillet, you can sear the pork in a regular skillet and then transfer it to a baking dish to roast in the oven. Just be sure the baking dish is large enough to hold the pork and the pan juices.

Q: Can I double this recipe?
A: Yes, you can easily double this recipe. Just be sure to use a larger skillet or baking dish to accommodate the larger quantity of pork. You may also need to increase the cooking time slightly, depending on the thickness of the pork.

Final Thoughts

This Orange Rosemary Roasted Pork Tenderloin is a simple yet elegant dish that’s perfect for a weeknight meal or a special occasion. The combination of citrusy orange, fragrant rosemary, and savory pork is truly irresistible. I encourage you to try this recipe and experience the joy of creating a delicious and healthy meal. Feel free to share your feedback or pair it with your favorite side dishes and enjoy!