Orange-Rosemary Butter Glazed Pork Tenderloins

Enjoy this lean and delicious premium cut of pork drizzled with a sweet and savory citrus flavored butter. With only a handful of ingredients, it's an uncomplicated dish that's quick and simple to prepare and full of aromatic flavor.


10 minutes


50 minutes






Orange-Rosemary Butter

  • ½ cup (1 stick) Challenge European Style Butter
  • 2 Tablespoons frozen orange juice concentrate, thawed
  • 1 Tablespoon fresh rosemary leaves, finely chopped (or 2 teaspoons dried rosemary, crushed)
  • 1 Tablespoon grated orange peel


  • 2 pork tenderloins (approx. 1 pound each)
  • 2 cloves garlic, thinly sliced
  • 1 Tablespoon thin slivers of orange peel
  • 1 cup ready to serve chicken broth
  • coarse salt, to taste
  • freshly ground pepper, to taste


Orange-Rosemary Butter

  • 1

    In a small bowl, mix together the orange-rosemary butter ingredients. Use immediately or chill (bring to room temperature before using).


  • 2

    Preheat oven to 350°F.

  • 3

    With a knife, make slits in tenderloins and alternately insert garlic and orange peel slivers.

  • 4

    In a large skillet over medium heat, melt 2 Tablespoons of the butter mixture and brown tenderloins evenly for 5-10 minutes.

  • 5

    Place tenderloins on rack in roasting pan. Spread a teaspoon of flavored butter over each tenderloin.

  • 6

    Add broth to skillet drippings and stir. Pour broth/drippings into the roasting pan and roast uncovered for 20 minutes.

  • 7

    Spread another teaspoon of flavored butter over each tenderloin and roast an additional 15-20 minutes or until center of tenderloin registers 155°F (use meat thermometer).

  • 8

    Transfer pork to serving platter and cover loosely with foil. Temperature of meat should increase to 160°F while standing.

  • 9

    Pour liquid from roasting pan back into skillet and bring to a boil, cooking until reduced by half. Whisk remaining flavored butter into liquid and simmer about 3 minutes, stirring constantly. Season with salt and pepper.

  • 10

    To serve, slice pork and drizzle with sauce.

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