Half-Orange and Rosemary Roasted Pork Tenderloin

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Roasted pork tenderloin infused with half the orange juice usually called for, balanced by fragrant rosemary and garlic. This American-inspired pork recipe, ready in about 35 minutes, pairs pork tenderloin, fresh orange juice, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork tenderloin
• 1/4 cup (half of 1/2 cup) fresh orange juice
• 1 tbsp finely chopped fresh rosemary
• 3 minced garlic cloves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F and line a baking sheet with foil.
2. Step 2: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp olive oil, 1 tbsp finely chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Place 1 lb pork tenderloin on the baking sheet and brush all over with half-orange marinade until evenly coated.
4. Step 4: Roast in the oven for 20-25 minutes, turning halfway through, until internal temperature reaches 145°F and the exterior is golden.
5. Step 5: Remove from oven, tent loosely with foil, and rest for 5 minutes before slicing to allow juices to redistribute.