Margarita Rosemary Pork Tenderloin

First, zest the oranges and place the zest in a plastic bag for marinating. Then add the juice from one of the oranges. Add the salt, herbs de Provence, olive oil, water and margaritas. Take 2 rosemary stalks and remove the leaves, chopping once to release some of the aroma. Place the remaining rosemary stalks and the released leaves both in the marinade bag. Add the trimmed pork tenderloin and leave it for two hours. Turn. Leave for another two hours.

Place the pork in a baking dish. (I arranged mine in a circle within a pie dish. That way the narrow ends would meet and overlap, so that part wouldn’t be overdone.) Reserve the marinade.

Bake at 350 degrees for about 20-25 minutes. Check to see if almost done. We’re not finished with the cooking yet … so keep it on the underdone side. You don’t want tenderloin to overcook. It should be very soft to the touch, but the juices should be almost clear.

Let rest for 5 minutes, then slice into 1-inch rounds and place on a cookie sheet. 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? You be the judge. Mine took a whopping five minutes, but I think that might be too much sometimes. I like a little pink in mine, and it was perfect.

Serve immediately, with green beans and roasted rosemary potatoes.

Mmm. Then let the compliments come!