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Pork Tenderloin with Orange-Parsley Topping

Remember to zest only the outer layer of the orange skin: The white pith has an unpleasant bitter flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003


  • 2 pork tenderloins (1 1/2 pounds each)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons grated orange zest


  1. Heat broiler. Place 2 pork tenderloins (1 1/2 pounds each) on a baking sheet. Rub them with 1 tablespoon olive oil; sprinkle with salt and pepper.

  2. Broil 7 minutes. Turn tenderloins; continue broiling until browned and cooked through, about 7 minutes more (a meat thermometer inserted in the center should register 160 degrees) Let rest at least 5 minutes before slicing.

  3. Make the orange-parsley topping: In a small bowl, stir together 1/4 cup finely chopped fresh flat-leaf parsley, 1 1/2 teaspoons minced garlic, and 1 1/2 teaspoons grated orange zest. Season with salt and pepper.

  4. To serve, cut each tenderloin diagonally into thick slices, then sprinkle with the topping.

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