One-Pan Citrus Herb Roasted Pork Tenderloin – Easy Winter Holiday Main
This easy one-pan roasted pork tenderloin infused with citrus and fresh herbs is perfect for winter holiday celebrations. The recipe features simple prep, a flavorful citrus adobo marinade, and roasting instructions that yield juicy, tender meat with a golden crust. Ideal for home cooks looking for a festive yet straightforward main dish.
Ingredients
1 pound pork tenderloin (trimmed and patted dry)
60 ml orange juice (freshly squeezed)
30 ml lime juice (freshly squeezed)
2 tablespoons olive oil (extra virgin)
3 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon fresh rosemary (chopped)
1 teaspoon salt (kosher salt)
0.5 teaspoon black pepper (freshly ground)
Instructions
Preheat your oven to 200°C (400°F). In a small bowl, whisk together orange juice, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, chopped rosemary, salt, and black pepper to create the citrus adobo marinade.
Place the trimmed pork tenderloin in a shallow dish or zip-top bag. Pour the marinade over the pork, ensuring it is evenly coated. Let it marinate at room temperature for 10 minutes, or cover and refrigerate for up to 1 hour for deeper flavor.
Transfer the marinated pork tenderloin to a rimmed baking sheet or oven-safe roasting pan. Pour any remaining marinade over the top. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 63°C (145°F) using a food thermometer.
Remove the pork from the oven and tent loosely with foil. Let it rest for 10 minutes to allow juices to redistribute before slicing.
Slice the pork tenderloin into 1/2-inch thick medallions and arrange on a serving platter. Spoon any pan juices over the top and garnish with additional fresh rosemary if desired.
Equipment
oven
rimmed baking sheet or roasting pan
small mixing bowl
whisk
measuring spoons
measuring cups
food thermometer
knife
cutting board
Tips
For best flavor, marinate the pork for at least 30 minutes or up to 1 hour in the refrigerator.
Use a reliable food thermometer to ensure the pork reaches a safe internal temperature of 63°C (145°F).
Letting the meat rest after roasting helps keep it juicy and tender.
If you prefer a slightly sweeter glaze, add 1 tablespoon of honey to the marinade.
Substitutions
Use chicken breasts instead of pork tenderloin; adjust cooking time accordingly.
Swap fresh rosemary with thyme or sage for a different herb profile.
Replace orange and lime juice with lemon juice if preferred.
Use avocado oil instead of olive oil for a higher smoke point.
Storage Instructions
Store leftover sliced pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out.
Recipe Highlights
- Straightforward steps: Uses common ingredients and clear instructions suitable for all skill levels.
- Citrus and spice blend: Combines orange and lime juice with smoked paprika and cumin for a balanced flavor profile.
- Roasting technique: Cooked at 200°C to develop a crust without drying the pork.
- Serving flexibility: Works well for winter meals with a simple preparation.
Marinating and Storage Details
About the Citrus Adobo Marinade
Comparison and Related Recipes
This recipe relies on oven roasting at 200°C (400°F) to cook the pork evenly and achieve a golden crust. Using a rimmed baking sheet helps prevent spills and promotes uniform browning. Resting the pork after roasting ensures juices redistribute, which keeps the meat moist. Cooking to an internal temperature of 63°C (145°F) is important for safety and texture.
- One-Pan Herb-Roasted Turkey Breast with Root Vegetables — uses similar roasting methods with herbs.
- Slow Cooker Creamy White Chicken Chili — a make-ahead slow-cooked dish with mild spices.
Check the pork’s internal temperature with a food thermometer to confirm it reaches 63°C (145°F). Rest the meat before slicing to maintain its juiciness. These steps are essential for this recipe’s results.
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