Name: Orange-Glazed Pork Tenderloin with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 T. extra virgin olive oil, divided; 2 t. orange zest, preferably organic; 3 T. fresh orange juice; 1 T. honey, preferably local; 1½ T. whole-grain mustard; Sea salt and black pepper, to taste; 1½ lbs. boneless pork tenderloin roast; 1 large red beet, peeled and sliced; 1 12-oz. bag tri-color carrots; 1 medium red onion, sliced; 2 T. fresh thyme leaves + additional sprigs for garnish

If you’re looking for a delicious and easy-to-follow recipe, look no further than this orange glazed pork tenderloin. The best part is that this dish only takes about 30 minutes to cook, so it’s perfect for a weeknight meal.

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Why you’ll love this recipe

Tangy flavour: The orange glaze prok has tons of flavour and it stops the meat from drying out.
Simple ingredients: Nothing complicated is needed for the recipe and you can swap in your favourite vegetables.
Lots of leftovers: You’ll probably have some leftovers and they can be used in different ways.
Use the glaze in other ways: You can also make pork chops with orange glaze or add the glaze to chicken if you make too much.

Ingredients

Orange: You’ll want fresh orange juice and zest for the recipe.
Honey: Use what you have or grab a treat and get some fresh local honey
Mustard: Whole grain mustard is the best for this recipe
Pork: Choose a boneless pork tenderloin to roast
Vegetables: We used red beet, tri colored carrots and red onion for this

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Vegetables: Swap what we used for what you have in the house or your favourites for roast vegetables.
Orange: Some people prefer to use marmalade to make the glaze but you may need to add some extra liquid to make sure it is moist enough to cover the meat.

Instructions

Step 1: Prepare the baking tray

Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a baking mat and set aside.

Step 2: Make the glaze

Whisk one tablespoon olive oil with the orange zest, orange juice, honey, and mustard. Season with salt and black pepper, to taste, and stir to combine.

Step 3: Add the glaze to the pork

Rub the orange glaze all over the pork loin, making sure to coat it on all sides. Place the meat in the center of the prepared sheet pan and set aside.

Step 4: Prepare the vegetables

Toss the beets, carrots, and red onion with the remaining olive oil and thyme leaves. Season with salt and black pepper, to taste, and spread the seasoned veggies around the pork tenderloin in a uniform layer without overcrowding.

Step 5: Cook the recipe

Place the sheet pan in the pre-heated oven and roast for 25-30 minutes, or until the pork reaches an internal temperature just above 140°F and the veggies are fork tender.

Step 6: Rest and serve

Remove from oven and loosely cover the roast with aluminum foil. Allow the meat to rest for 5-10 minutes before serving. Enjoy!

Recipe tips

Keep adding the glaze: Brush the pork with remaining orange glaze every 10 minutes as it roasts.
Serving ideas: You are cooking vegetables with the meat but you can also add some mashed potatoes or something like green beans. You could also add some Parmesan rice.
Get to room temperature: Remove the pork tenderloin from the fridge, and let it sit at room temperature for 30 minutes. This will help ensure more even cooking.

Recipe FAQ

How Long Does It Take To Cook A Pork Roast?

A pork roast is a delicious and satisfying meal, but it can be tricky to get the cooking time just right.

The recommended minimum safe cooking temperature for pork tenderloin is 145°F, but the internal temperature will rise a few degrees as it rests. This means that the meat may be slightly pink when you take it out of the oven.

If you’re looking for perfectly cooked pork, aim for an internal temperature of 160°F. Keep in mind that cooking times will vary depending on the size and type of roast you’re using.

When in doubt, err on the side of caution and cook the pork until it’s well done. Or grab yourself a temperature probe to take the guesswork out of it.

What’s the Difference Between Pork Tenderloin and Pork Loin?

When it comes to pork, there are many different cuts to choose from. Two of the most popular cuts are pork tenderloin and pork loin. While they may look similar, there are a few key differences that set them apart.

Pork tenderloin is a smaller, thinner cut of meat that is taken from the leanest part of the pig’s back. It is typically sold in individual portions, making it a good option for smaller families or intimate dinners.

Pork loin, on the other hand, is a larger cut of meat that comes from the pig’s back and sides. It is often sold as a single roast, making it more suited for large gatherings or family meals.

When cooked properly, both pork tenderloin and pork loin can be juicy and flavorful. However, due to its smaller size, pork tenderloin tends to be more tender than pork loin. As such, it is important to cook pork tenderloin carefully to avoid overcooking it.

When in doubt, err on the side of caution and remove the meat from the heat sooner rather than later.

Storage & reheating

Fridge: Keep leftovers in an airtight container for 3-4 days.
Freezer: You can freeze the cooked pork within a day or two or cooking and leave it there for up to 3 months. You can also slice it up and freeze the portions if you have too much for one meal.
Reheating: Reheat in the microwave or oven before serving.

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Yield: 4-6 portions