Orange and Rosemary Roasted Pork Tenderloin

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

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

3. Layer half of the orange slices across the center of each piece of twine. Top with half of the garlic slices and half of the rosemary sprigs.

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

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

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

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

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

9. When pork has rested, cut twine and remove oranges and rosemary sprigs. Slice pork and serve immediately. Top with a drizzle of balsamic vinegar if you’d like to add a colorful touch to the pork, but it’s just as great without it!