Pork tenderloin is marinated in a citrus mixture and roasted.
Originally published November 10, 2007 – a great idea for an easy weeknight dinner!
Just a quick post today because we are heading up to Park City to celebrate our anniversary. Two years tomorrow!!
I made this quite some time ago, and to be honest, I can’t remember if I changed anything. I got this recipe from Mommy Cooks (blog no longer online) – it was delicious!! I had a pork tenderloin in the freezer, and saw this recipe and new it would be perfect. I’ve never gone wrong with one of her recipes!! (Updated February 2013 – made it again, and it’s perfect as listed below!)
- ½ cup fresh orange juice
- ⅓ cup fresh lime juice
- 5 cloves of garlic, minced
- 2 teaspoons oregano
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 bay leaf
- ½ teaspoon ground black pepper
- 1 (1 lb) pork tenderloin
- Combine all of the ingredients except the pork in a large zip top food storage bag. Add the pork and marinate in the refrigerator for at least 8 hours, preferably overnight.
- Drain and discard the marinade.
- Preheat the oven to 350. Line a baking sheet with foil. Place the tenderloin on the foil and roast until it reaches an internal temperature of 140F, about 30-45 minutes.
- Let rest for 10 minutes before slicing.