Citrus Glazed Pork Tenderloin

Flavorful Citrus Glazed Pork Tenderloin, seared and roasted in an oven-safe skillet for an easy and delicious meal…

Pork tenderloin is one of my favorite meals to make. I’ve discovered a way to cook the best pork tenderloin that’s juicy, will melt in your mouth, and cooks in just 45 minutes!

Why This Recipe Works

• This tender and juicy pork tenderloin cooks quickly in the oven.
• Leftovers are perfect for sandwiches and salads the next day.
• Pork tenderloin is one of the easiest cuts of meat to cook.

What Is Pork Tenderloin?

Few other proteins are as tender and juicy as a pork tenderloin. In addition to its fabulous flavor, this meat is incredibly easy to cook.

Pork tenderloin is also called pork filet or pork tender. It comes from the muscle that runs alongside the backbone. This boneless cut of meat is very lean and cooks quickly.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Pork tenderloin: Most packages come with two filets inside. Leftovers keep wonderfully for days. Use pork leftovers in sandwiches, mixed in with pasta, or in salads.
• Seasonings: Dried tarragon, ground coriander, ground ginger, salt, black pepper
• Olive oil: I use extra virgin olive oil in this pork tenderloin recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• For the glaze: Sugar, grapefruit juice, apple cider vinegar, orange marmalade, grapefruit zest, and butter.

How To Make This Recipe

1. Mix together the tarragon, coriander, ginger, salt, and pepper in a small bowl. Rub the spice mixture onto all sides of the pork.
2. Place the pork in oil coated pan. Return the pan to the oven. Roast for 10 minutes.
3. Flip the pork to the other side. Reduce oven temperature to 400 degrees F and continue roasting for 15 minutes.
4. Transfer the pork to a large plate and cover with foil. Let the pork rest while you make the glaze.

To Make The Glaze

1. Sprinkle the sugar in a small skillet and cook over medium-high heat until dark amber, about 5 minutes.
2. Remove from the heat and whisk in the juice, vinegar, tarragon, ginger, marmalade and zest.
3. Return to medium-low heat and boil until thick, stirring, about 5 minutes.
4. Remove pan from the heat and whisk in the butter.
5. Pour glaze over pork, slice, and serve.

Expert Tips

• Season the pork on all sides: Make sure the tenderloin is completely coated with the spices and feel free to experiment with your favorite spices and spice blends. You can even season the pork simply with just salt and pepper.
• Trim fat if necessary: Most tenderloins are sold already trimmed of fat. If the one you purchase still has a bit of fat left on, remove it with a sharp knife.
• Be sure to cover the pork before slicing: Letting the pork “rest” for about 15 minutes after cooking is important. It allows the juices to reabsorb back into the meat so you are sure to have the juiciest pork possible.

Frequently Asked Questions

What Do I Look For When Buying Pork Tenderloin?

Pork tenderloin is found in the meat section of the grocery store. The tenderloin is a small cut of pork tenderloin, usually weighing around 1 to 1 ½ pounds, you’ll usually see two in a sealed package.

You might see some tenderloins in a marinade. Personally, I don’t purchase these. I like to season the meat myself, this controls the amount of salt and oil used.

How Do I Freeze Pork Tenderloin?

Raw pork should be wrapped thoroughly and tightly. Use butcher paper or double wrap the pork in plastic wrap and then place in freezer zip topped bags. You might like to consider wrapping the pork in convenient portions, 8-ounces tends to be a good size to serve one or two.

Well wrapped tenderloin will keep well in the freezer for up to six months.
Raw pork should be thawed in the refrigerator for several hours or overnight depending on its size.

Is Pork Tenderloin and Pork Loin The Same?

No, they are quite different. Pork Tenderloin is a boneless cut of meat that runs along the backbone that is long and narrow. A Pork Loin, which comes from the back of the pig, is much larger, being flatter and wider, and can come with or without a bone.

Hands down, this was the best pork tenderloin I’ve ever made.  The pork was so juicy and packed with flavor, we even found ourselves slicing little pieces off after dinner was over.

Enjoy!

Citrus Glazed Pork Tenderloin

By: Joanie Zisk

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

Servings: 4 servings

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Flavorful Citrus Glazed Pork Tenderloin, seared and roasted in an oven-safe skillet for an easy and delicious meal…

Ingredients 

• ▢ 1 pounds pork tenderloin (1 1/2 to 1 3/4)
• ▢ 1 teaspoon dried tarragon
• ▢ 1 teaspoon ground coriander
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 teaspoon black pepper , crushed
• ▢ 1 tablespoon olive oil

GLAZE

• ▢ 2 tablespoons sugar
• ▢ 1/2 cup grapefruit juice
• ▢ 1 tablespoon apple cidar vinegar
• ▢ 1/4 teaspoon dried tarragon
• ▢ 1/8 teaspoon ground ginger
• ▢ 1 tablespoon orange marmalade
• ▢ 1 teaspoon grapefruit zest
• ▢ 1 tablespoon butter

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Instructions 

• Place the skillet in the oven on a middle rack and preheat the oven to 450 degrees F. The skillet will heat along with the oven.
• Pat the pork dry with a paper towel and set aside. Combine the tarragon, coriander, ginger, salt, and pepper in a small bowl. Rub the spice mixture onto all sides of the pork.
• Carefully remove the hot skillet from the oven using oven mitts and pour the oil in the pan. Swirl to coat the bottom.
• Place the pork in the pan. (You can bend the pork to fit the pan if it’s a little long). Return the pan to the oven. Roast for 10 minutes.
• Flip the pork to the other side. Reduce the oven temperature to 400 degrees F and continue roasting another 15 minutes. The pork is done with it’s internal temperature registers 145 degrees in the thickest part of the meat.
• Transfer the pork to a large plate and cover with foil. Let the pork rest while you make the glaze.
• TO MAKE THE GLAZE
• Sprinkle the sugar in a small skillet and cook over medium-high heat until dark amber, about 5 minutes.
• Remove from the heat and whisk in the juice, vinegar, tarragon, ginger, marmalade and zest.
• Return to medium-low heat and boil until thick, stirring, about 5 minutes.
• Remove pan from the heat and whisk in the butter.
• Pour glaze over pork, slice and serve.