parts! This is recipe comes from my
friend Sarah’s blog A Taste of Home Cooking. This recipe has circled my cooking board for a while each
time people ask for new pork recipes and I have had it book marked since
for-ever. Why it has taken me so long to
get it on our plates I do not know. What I do know is that this is delicious! Like a lot of pork tenderloin recipes I post,
this is really easy and the cook time is great for a weeknight! I loved the
flavors of the citrus is one of my favorite combination with rosemary and the
creamy sauce was fantastic! I found the sauce a touch sweet on its own, but with the
seared and roasted pork it was perfect. I made sure to get a nice dark crust on the tenderloin and
it really worked well because of the sugars from the honey and orange juice.
big chill is over and we are starting to thaw. Maybe that is wishful thinking
and we will have another snow storm, but I will take that over big below zero
temps any day.
1 Tbl olive oil
Salt, to taste
While the pork is roasting, pour remaining reserved marinade into a saucepan, and over medium-high heat. Bring the sauce to a boil and allow it to cook uncovered, stirring regularly, until the marinade has reduced. Whisk in the cream, salt and chopped parsley. Keep warm over low heat if the sauce is finished before the pork.
Remove pork from the oven and allow it to rest for 5 minutes. Slice pork tenderloin and spoon sauce over the top. Serve immediately.