Orange and Rosemary Roasted Pork Tenderloin

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   Preheat oven to 375 F. Salt and pepper tenderloin to taste.

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   Lay 6-7 pieces of cooking twine 1 apart over a baking sheet.

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   Each piece should be long enough to wrap around the tenderloin and tie it; and you should have enough pieces of twine to wrap the entire length of the tenderloin with about an inch or two between each.

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   3.

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   Layer half of the orange slices across the center of each piece of twine.

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   Top with half of the garlic slices and half of the rosemary sprigs.

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   4.

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    Place the pork tenderloin fatty side down on top of the first orange-garlic-rosemary layer.

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    5.

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    Top the tenderloin with remaining garlic, then rosemary, then orange slices.

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    6.

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    Tie twine tightly around tenderloin, making sure to keep all of the orange slices, rosemary and garlic in place.

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    7.

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    Bake at 375 F for 45-55 minutes or until pork reaches an internal temperature of 160-165 F. Remove from oven.

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    8.

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    Let pork rest for 10-15 minutes after it comes out of the oven.

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    9.

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    When pork has rested, cut twine and remove oranges and rosemary sprigs.

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    Slice pork and serve immediately.

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    Top with a drizzle of balsamic vinegar if youd like to add a colorful touch to the pork, but its just as great without it!

* Per serving · 4 servings · Values may vary.