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1
First, zest the oranges and place the zest in a plastic bag for marinating.
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2
Then add the juice from one of the oranges.
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3
Add the salt, herbs de Provence, olive oil, water and margaritas.
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4
Take 2 rosemary stalks and remove the leaves, chopping once to release some of the aroma.
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5
Place the remaining rosemary stalks and the released leaves both in the marinade bag.
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6
Add the trimmed pork tenderloin and leave it for two hours.
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7
Turn.
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8
Leave for another two hours.
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9
Place the pork in a baking dish.
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10
(I arranged mine in a circle within a pie dish.
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11
That way the narrow ends would meet and overlap, so that part wouldnt be overdone.)
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12
Reserve the marinade.
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13
Bake at 350 degrees for about 20-25 minutes.
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14
Check to see if almost done.
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15
Were not finished with the cooking yet ... so keep it on the underdone side.
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16
You dont want tenderloin to overcook.
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17
It should be very soft to the touch, but the juices should be almost clear.
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18
Let rest for 5 minutes, then slice into 1-inch rounds and place on a cookie sheet.
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19
Then pour the reserved marinade over the rounds and broil (3-5 inches away from the broiler) for a couple of minutes ... maybe 5 minutes?
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20
You be the judge.
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21
Mine took a whopping five minutes, but I think that might be too much sometimes.
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22
I like a little pink in mine, and it was perfect.
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23
Serve immediately, with green beans and roasted rosemary potatoes.
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24
Mmm.
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25
Then let the compliments come!
