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1.
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Preheat oven to 375 F. Salt and pepper tenderloin to taste.
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2.
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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!
