Roasted Pork Tenderloin with Orange Brown Sugar Sauce

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavourful rub and a glaze sparked with orange juice are also outstanding on pork.

2 (1 lb) pork tenderloins
⅓ cup orange juice, freshly squeezed
sea salt
black pepper, freshly ground
⅓ cup brown sugar
2 tsp. garlic, minced
½ tsp. Italian seasoning

Garnish:
orange slices

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6) and grease a large baking sheet.

About 30 minutes before you plan to start roasting, take the pork loin out of the fridge and let it sit at room temperature.

Arrange tenderloin on the pan with orange slices under the edges and season generously with salt and pepper.

In a medium saucepan, bring orange juice, brown sugar, garlic, and Italian seasoning to a boil, then reduce heat and simmer until reduced by half, 5-7 minutes. Pour mixture over pork.

Bake for 25 minutes, then switch to broil and cook 5 minutes more.

Serve with additional slices of orange, if desired.

Cook's Notes: Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. 145°F is a bit pink in the middle (medium) and 160°F is cooked through (well done). Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it coast to its final doneness while wrapped tighly in foil.