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Worthy of your holiday table: roasted tenderloin with an orange raisin glaze

Roasted Pork Tenderloin with Orange Raisin Sauce

  • Yield: 6 -8 servings. 1x


How about this main dish for the holidays? Rosemary and thyme encrusted pork tenderloin roasted with a naturally sweet orange raisin sauce.



For the sauce:

  • 1 1/2 cups California seedless raisins
  • 2 tablespoons orange juice (squeezed from half of an orange)
  • 2 teaspoons orange zest (from one whole orange)
  • 1/4 teaspoon black pepper

For the pork:

  • 2 1/23 pounds boneless pork tenderloin, fat trimmed
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt


  1. Place raisins in a small bowl. Cover with boiling water (about 1 3/4 cups) and let sit for 15 minutes. Drain, saving at least 1/4 cup of the water.
  2. Add raisins to food processor along with 1/4 cup raisin water, orange juice, orange zest and black pepper. Pulse and blend until smooth (this will take a few minutes to break down the raisins.)
  3. Using kitchen string, tie the roast at intervals along the length of the tenderloin. Pat it dry with paper towels.
  4. In a small bowl, mix rosemary, thyme and salt together. Rub all over pork tenderloin (every side.)
  5. Preheat oven to 300 Fahrenheit.
  6. Heat a large skillet over medium heat. Place roast fat side down in skillet and sear until golden brown, about 3 – 4 minutes. Turn to the next side and sear again for 3 – 4 minutes, Turn and sear two more times until all four sides are nicely browned.
  7. Place roast in a 9×13-inch roasting pan and then baste all four sides with some of the orange raisin sauce.
  8. Place in the oven. Baste two more times with orange raisin sauce during the cooking process (with a clean baster.) Cook until the center of the roast reads 145 degrees Fahrenheit on an internal thermometer, which should take 60 – 75 minutes (depending on size of roast and your oven.)
  9. Remove from pan and let roast rest 15 minutes before cutting.
  10. Snip off string and slice into 1/4-inch pieces. Serve with remaining orange raisin sauce on the side.