Reviewed: Nov. 9, 2009

This was excellent and very easy. I quickly browned the tenderloin before putting it in the oven for about 25 min; just prefer the browned presentation. The meat was so tender. I tried reducing the drained sauce and added some cornstarch as well as brown sugar as previous reviewer suggested. The taste was quite good, but never thickened - maybe not enough cornstarch. This one is a keeper!

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leslie

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Reviewed: Nov. 1, 2009

Served with roasted broccoli and pumpkin ravioli for Halloween. Loved!

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dianeo

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 4, 2009

I followed this recipe exactly, marinating the pork for about 8 hours. I found the grilled meat to be bland. I enjoy orange and rosemary with pork, but this did not absorb much flavor.

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Oct. 4, 2009

this is awesome!!!

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paulgee

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Reviewed: Sep. 20, 2009

IT IS THE BEST

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taz0036

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Reviewed: Aug. 30, 2009

So juicy and tender! We grilled our tenderloin. Marinated it overnight. The sweetness of the orange juice and the rosemary and garlic really came through. My husband rubbed some grill seasoning, salt and pepper on outside before grilling which made a nice crust. Skipped cooking up the marinade as a sauce.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 17, 2009

I added extra garlic and some brown sugar and cooked it in the slow cooker. Very moist and tasted fantastic

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Ashley

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Reviewed: Jun. 17, 2009

Love the flavors! Delish!

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Phyllis

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Covington, Georgia, USA

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Reviewed: Mar. 26, 2009

We loved this recipe. We did it on the grill and I marinated it for about 3-4 hours prior. I used fresh squeezed OJ since I only had oranges, and garlic powder instead of fresh garlic since I was out, and it was wonderful. Even the microwaved left overs were extremely moist and still had juice running out. I grilled until the internal temp was 160 and let rest about 10 minutes before serving and it was cooked perfectly.

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ghokey

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 1, 2009

This was the BEST pork roast I've ever made!! I used a 5lb. roast, marinated it overnight, submerged in a lg. ziplock bag. Since I was going to be out of the house a good part of the afternoon, I started it in a covered roasting pan and cooked it at 200 degrees for ~4 or 5 hrs.(by the time I got back to it). Then I uncovered it, basted it with about 1/2 cup of some blush wine jelly I had, mixed with a few Tbsp. of the marinade I had reserved, and roasted in for about 20 min more at 400 degrees to give it a crusty outer layer. It was SO TENDER and a great flavor. I had my parents over for dinner that night and my Dad raved about it (had seconds and thirds!). My boys found it a little too sweet (but they like things with some "kick").

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Maura B.

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Reviewed: Jan. 18, 2009

Followed the advise of others, I added brown suger to the saucepan and thickened it. Additionally I grilled it. Definately a keeper.

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RETREADER

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Reviewed: Sep. 6, 2008

Very good. Grilled the tenderloin. Nothing too special though.

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K. M.

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

This is a staple in our home, too. I nearly always have a pork tenderloin in the freezer, simply because of this recipe. The flavors of the orange and rosemary are wonderful - not overwhelming. I might try the slow cooker idea next time, instead of the oven roasting.

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Tricia

Living In: Mineola, Texas, USA

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Reviewed: May 14, 2008

Needs a little something. Maybe some orange zest and a longer marinade time. Or frozen juice concentrate instead of orange juice.

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ItalianFoodie

Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Apr. 6, 2008

Less soy sauce, more brown sugar.

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Rules_17

Cooking Level: Intermediate

Home Town: Gladstone, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 7, 2008

I followed the recipe exactly and it just didn't work for our tastes. I found the flavor strange.

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Michelle

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Feb. 7, 2008

This recipe was GREAT! My family ate it ALL up, and we usually have leftovers! I thought the OJ and Soy Sauce balanced well together, and the Rosemary really freshened and perked it up! When I cooked the marinade on the stove I added a little cornstarch in cold water to it to thicken it up a bit! It was great! We had it a few weeks ago and I am making it again this week and know it will be a hit!

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FrikaK

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Reviewed: Jan. 14, 2008

I'm cooking this recipe now and there is no way this is ready in 2o mins. Still cooking and not sure if I will try this again. jnp

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jnp

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Reviewed: Jan. 13, 2008

Delicious!! Quick! and Easy!. This marinade is wonderful. I have used it on chicken also. It is so good, I have used it for salad dressing too. This marinade never gets tossed.

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BETHS1

Cooking Level: Expert

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Reviewed: Nov. 11, 2007

I impressed my Daughters-in-law with this one! Served with Candied Sweet Potato stuffed Orange half (cleaned out)and steamed broccoli, cresent rolls and Apple Crisp IV, for desert. I enjoy All Recipes so much!

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lenoirlady

Cooking Level: Expert

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Orange Marinated Pork Tenderloin

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