Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin with Orange-Parsley Topping Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Remember to zest only the outer layer of the orange skin: The white pith has an unpleasant bitter flavor. Ingredients 2 pork tenderloins (1 ½ pounds each) 1 tablespoon olive oil Salt and pepper ¼ cup fresh flat-leaf parsley, finely chopped 1 ½ teaspoons minced garlic 1 ½ teaspoons grated orange zest Directions 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. 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. 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. To serve, cut each tenderloin diagonally into thick slices, then sprinkle with the topping. Rate it Print