Baked Pork Tenderloin with Orange Dijon Marinade and Glaze

The flavours from the marinade are incredible and they seem to seep their way into the meat, it was super moist since you cook the tenderloins right in the sauce, and it was cooked absolutely perfect.

2 (1 lb) pork tenderloins
6 cloves garlic, sliced in half lengthwise
¼ cup soy sauce
2 Tbsp. Dijon mustard
4 Tbsp. pure honey
2 Tbsp. orange juice, freshly squeezed
1 Tbsp. fresh rosemary, chopped
1 tsp. black pepper, freshly ground
3 Tbsp. extra-virgin olive oil

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4).

Spray an 11x17" baking dish with cooking spray.

Use a sharp knife to poke 6 holes along the topside of each of the tenderloins going about an inch deep.

Push a sliver of garlic into each hole and place the tenderloins in the baking dish.

In a small bowl whisk together the soy sauce, mustard, honey, juice, rosemary, pepper, and olive oil. Pour over the tenderloins.

Bake uncovered for 45 minutes (or until internal temperature reaches 145°F) basting every 7-10 minutes. This gives the tenderloins a delicious glaze over the top.

Transfer the tenderloins to a large cutting board and allow them to rest for 10-15 minutes before slicing.

Thinly slice the tenderloins and transfer to a serving dish. Drizzle the pan juices over the sliced pork.

Makes 4-6 servings.

Cook's Notes:  How to Remove Silverskin: Silverskin should be removed from the pork because it doesn't dissolve the way fat does, and it stays tough and difficult to chew. To remove it, insert the tip of a sharp knife under the silverskin about ½" from one end of the tenderloin. Angle the blade of the knife slightly upward so it will not cut into the meat. Hold on to the piece of silverskin you first slid the blade under and move the knife carefully down the length of the silverskin, keeping it at the upward angle. Once the silverskin is removed from one end, go back to the first ½" and remove that.