A pork tenderloin that has been coated in a honey, mustard, orange, and garlic glaze, pressed with fresh sage, and roasted on a bed of fresh orange slices. Tangy, sweet, and slightly spicy this is one of the easiest roasts I have ever made. If you are a novice roaster or just don’t feel like cooking fussy food, a pork tenderloin is the way to go. You don’t have to worry about marinating, brining, basting, aluminum origami creatures, or uneven cooking. This boneless cut is very malleable, can be roasted in under a hour, and will look impressive on your dinner table. It took me less then 10 minutes to put this roast together (about 5 of those minutes were spent peeling and mincing garlic), and cooking it was as easy as poking it periodically with a meat thermometer.
- 1-2 lb Pork Tenderloin (room temp)
- 2 minced cloves of Garlic
- 2 tbsp Dijon Mustard
- 3 tbsp Honey
- 3 tbsp Orange Juice
- 1 Orange sliced into rounds
- several sprigs of fresh Sage
- Salt and Pepper for seasoning
- Preheat the oven to 375 F.
- Whisk together the mustard, garlic, honey, orange juice, salt, and pepper.
- Massage this mixture onto your pork tenderloin.
- Line your roasting rack with a bed of orange slices.
- Arrange your tenderloin atop of the orange slices.
- Press the sage into the tenderloin. The honey mixture should help stick it to the pork.
- Place the roast in the oven for about 40 minutes or until the meat thermometer reads 140 F internally at the thickest part of the roast.
- Remove the roast from the oven, and allow it to rest for about 15 minutes before carving into it.