Reviewed: Apr. 15, 2012

This could be six stars. I used blood oranges for the juice to make the marinade because we had a fridge full. Used pork chops, again because it's what I had on hand, and marinated them for six hours then BBQ'd them on the grill for about six minutes a side. I put the remaining marinade in a sauce pan and simmered it down to thicken it and then strained it through a sieve and spooned a little over the chops before serving. I really thought it might be too strong with all the rosemary but both the wife and I loved it. Served it with mashed sweet potato and stir fried broccoli. This is one of the best pork recipes we have found and it will permanently replace our previous rosemary pork recipe.

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Reviewer:

MarkA

Reviewed: Feb. 20, 2012

This was so quick and easy to make, my family loved the flavor and I made a gravy from the marinade that was a big hit too! No leftovers this time and we will be making it again!

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Reviewer:

JanetG330

Reviewed: Feb. 15, 2012

I was very disappointed with this recipe. I really expected this to be much more tender & flavourful. If you truly enjoy flavour, this recipe is not for you.

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Reviewer:

ypoyner

Reviewed: Feb. 13, 2012

This is a good base from which to add variation for flavor to match other dishes. I added a tablespoon of crushed red pepper flakes, 2-3 Tbsp spicy brown or Dijon mustard, 3 dashes of Louisiana hot sauce and 2-3 shakes of garlic powder. Marinating overnight is certainly preferred, though flavor does develop in as little as 2-3 hours. Since tenderloins are typically packed in a set of two, many times one of the loins will be much thicker than the other. I found it helpful to split the thicker loin in two pieces so that all the meat reached serving temp at roughly the same time.

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Reviewer:

BobbyMack

Reviewed: Jan. 30, 2012

I really didn't care for this recipe. I had a pork chop with an orange marmalade at a recipe and loved the taste combination. I followed the recipe, except that I used freshly squeezed orange juice instead of from a carton. I also added orange zest. It just was very plain tasting and wasn't that great.

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Reviewer:

RAECHEL1309

Reviewed: Jul. 5, 2011

This recipe was delicious! We loved the taste. For us the cooking time I was off. I had a 3 pound pork tenderloin and it took about 50 minutes to cook at 400. Next time I make this recipe I'll remember to allow for the extra time!

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Reviewer:

K-Dub

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Cooking Level: Intermediate

Living In: Simi Valley, California, USA

Reviewed: Jun. 14, 2011

This was exceptionally delicious! I marinated about 6 hours. My husband ate an entire tenderloin himself! It was the juiciest tenderloin I've ever had and had so much flavor. We will be making this again, for sure! The only thing I did differently was to grill the meat as opposed to cooking it inside. Thank you for sharing!!!

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Reviewer:

Kate

Home Town: Crown Point, Indiana, USA

Reviewed: Apr. 15, 2011

Yum! Be sure to save the marinade and thicken it for dipping. Otherwise, it doesn't taste that orangey, which is so great with pork tenderloin. Stir in a little cornstarch while heating and add brown sugar to taste.

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Reviewer:

Sally C.

Cooking Level: Intermediate

Living In: Crozet, Virginia, USA

Reviewed: Mar. 30, 2011

I bought a pork roast & it took about an hour, I used the meat thermometer to be sure when it was done. The pork marinated for a few hours, it was very moist. Everyone liked it & it was very easy. I did boil the sauce down for a bit but we didn't love it, I liked it much better without the sauce.

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