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Orange-Rosemary Butter Glazed Pork Tenderloins

Orange-Rosemary 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.


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


  • 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
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  1. Orange-Rosemary Butter: In a small bowl, mix together the orange-rosemary butter ingredients. Use immediately or chill (bring to room temperature before using).
  2. Tenderloins: Heat oven to 350 degrees F.
  3. With a knife, make slits in tenderloins and alternately insert garlic and orange peel slivers.
  4. In a large skillet over medium heat, melt 2 Tablespoons of the butter mixture and brown tenderloins evenly for 5-10 minutes.
  5. Place tenderloins on rack in roasting pan. Spread a teaspoon of flavored butter over each tenderloin.
  6. Add broth to skillet drippings and stir. Pour broth/drippings into the roasting pan and roast uncovered for 20 minutes.
  7. Spread another teaspoon of flavored butter over each tenderloin and roast an additional 15-20 minutes or until center of tenderloin registers 155 degrees F (use meat thermometer).
  8. Transfer pork to serving platter and cover loosely with foil. Temperature of meat should increase to 160 degrees F while standing.
  9. 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.
  10. To serve, slice pork and drizzle with sauce.

10 min Prep Time | 50 min Cook Time | 6 Servings

Source: Challenge Home Economist

Recipe and photo credit: Challenge Dairy

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