Basting these tenderloins with fresh orange and rosemary truly elevates this pork to another level – it’s perfectly tender and melts in your mouth. This dish goes well with roasted cauliflower or cauliflower mash.


2, 1-pound boneless pork tenderloins

1/2 cup salted butter, softened

1 tablespoon fresh orange zest

1 teaspoon minced garlic

1 tablespoon chopped fresh rosemary leaves

1 cup chicken broth

Salt and pepper, to taste


Preheat oven to 350 degrees

Place a metal cooling rack on top of a 9″ x 13″ inch casserole pan to create a baking rack for the pork tenderloins, set aside.

Season pork tenderloins with salt and pepper on all sides, set aside.

To a medium bowl, add butter, orange zest, garlic. and rosemary; mix until blended.

Add 2 tablespoons of the butter mixture to a large skillet and melt over medium/ medium-high heat. Add pork tenderloins to the skillet and brown all sides, this takes about 8-10 minutes.

Remove skillet from heat and transfer tenderloins onto the cooling rack/pan assembly.

Add chicken broth to skillet and stir to get crusty bits from skillet, then pour into the casserole pan. This creates a steam bath to tenderize the pork while it cooks.

Baste each tenderloin with 1 tsp butter mixture and place tenderloins into the oven on the center rack.

Roast 20 minutes. Remove and baste each tenderloin with 1 teaspoon butter mixture.

Roast an additional 15 – 20 minutes. Remove cooked tenderloins and baste each with 1 teaspoon butter. Let rest

Add 3 tablespoons juice droppings to the remaining butter and stir to melt. Slice the tenderloin and serve drizzled with butter mixture.