Rosemary-Orange Pork Tenderloins

As you can tell, we really like pork tenderloin! A friend of mine, Caroline May, made this dish for us at a dinner party. I absolutely LOVED it, so I got the recipe from her :)

1 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
2 Tbsp rosemary
3 cloves garlic, minced
Pork tenderloin

• Trim the fat off of the pork.
• Combine the orange juice, soy sauce, olive oil, rosemary, and garlic in a baking dish or zip lock bag. Add pork and marinate at least hour, up to over night.
• Preheat the oven to 400 degrees. Drain pork and reserve marinade.
• Place pork on a baking sheet and season generously with pepper. Roast until done (about 20 minutes per pound).
• Bring marinade to a boil in small sauce pan. Mix a little cornstarch with water and add to marinade to thicken (if desired).
• Slice pork and serve with sauce.

I was in a little crunch for time and had to get other things done while dinner was cooking, so I had to make the dish a little differently. Instead of reserving the marinade, I put the tenderloin in a 9 x 13 pan, added the cornstarch to the marinade, poured the marinade mixture over the tenderloin, and cooked it all together.