Orange-Rosemary Butter Glazed Pork Tenderloins

Enjoy this lean and delicious premium cut of pork drizzled with a sweet and savory citrus flavored butter. With only a handful of ingredients, it's an uncomplicated dish that's quick and simple to prepare and full of aromatic flavor.

Prep: 10 min | Cook: 50 min | Yield: 6 servings

Ingredients

Orange-Rosemary Butter

• 1/2 cup (1 stick) Challenge European Style Butter
• 2 tablespoons frozen orange juice concentrate, thawed
• 1 tablespoon fresh rosemary leaves, finely chopped, or 2 teaspoons dried rosemary, crushed
• 1 tablespoon grated orange peel

Tenderloins

• 2 pork tenderloins (approximately 1 pound each)
• 2 cloves garlic, thinly sliced
• 1 tablespoon thin slivers of orange peel
• 1 cup ready to serve chicken broth
• To taste coarse salt
• To taste freshly ground pepper

Instructions

Orange-Rosemary Butter

1. In a small bowl, mix together the orange-rosemary butter ingredients. Use immediately or chill (bring to room temperature before using).

Tenderloins

1. Heat oven to 350 degrees F.
2. With a knife, make slits in tenderloins and alternately insert garlic and orange peel slivers.
3. In a large skillet over medium heat, melt 2 Tablespoons of the butter mixture and brown tenderloins evenly for 5 to 10 minutes.
4. Place tenderloins on rack in roasting pan. Spread a teaspoon of flavored butter over each tenderloin.
5. Add broth to skillet drippings and stir. Pour broth/drippings into the roasting pan and roast uncovered for 20 minutes.
6. Spread another teaspoon of flavored butter over each tenderloin and roast for an additional 15 to 20 minutes or until center of tenderloin registers 155 degrees F (use meat thermometer).
7. Transfer pork to serving platter and cover loosely with foil. Temperature of meat should increase to 160 degrees F while standing.
8. Pour liquid from roasting pan back into skillet and bring to a boil, cooking until reduced by half. Whisk remaining flavored butter into liquid and simmer about 3 minutes, stirring constantly. Season with salt and pepper.
9. To serve, slice pork and drizzle with sauce.

Attribution

Recipe and photo used with permission from: Challenge Dairy
Source: Challenge Home Economist