Roasted Pork Tenderloin with Orange Soy Marinade and Sauce

Orange Soy Pork Tenderloin - juicy and delicious pork tenderloin is roasted in the oven with a fresh orange, soy, garlic and rosemary glaze. The marinade doubles as a sauce, making this dish so easy that it is perfect for a weeknight dinner.

Marinade:
1 cup orange juice, freshly squeezed
⅓ cup soy sauce
¼ cup extra-virgin olive oil
2 Tbsp. fresh rosemary, chopped
3 cloves garlic, minced

Pork:
2 (¾-1 lb) pork tenderloins
sea salt
black pepper, freshly ground

Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife.

In a small bowl, whisk together the marinade ingredients. Pour into a ziploc bag and add the pork tenderloin. Seal the bag and swish around to ensure all the pork is covered. Marinate for at least one hour, preferably overnight.

Let the tenderloin rest on the counter until it reaches room termperature, about 30 minutes from the time you took it out of the fridge while you preheat the oven.

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6). Prepare a rimmed baking sheet with foil and place a cooling rack on top. The rack helps to ensure the bacon on the bottom gets crisp.

Place pork on the prepared baking sheet and season generously with salt and pepper.

Roast until cooked through, about 20 minutes, or until internal temperature reaches 145°F when inserted in the thickest part of the tenderloin.

Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Let the sauce reduce while the pork cooks.

Transfer the pork to a serving plate and let rest for 15 minutes before slicing. Serve with sauce.

Makes 4 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.