A delightful dish featuring tender pork medallions glazed in a tangy citrus and rosemary sauce, perfect for a flavorful dinner.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a perfect roast.
Season the pork tenderloin with the seasoning salt and place it in a roasting dish.
Ensure the seasoning is evenly distributed for consistent flavor.
Roast the pork in the preheated oven for 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer to avoid overcooking.
Remove the pork from the oven, cover with foil, and let it rest while you prepare the sauce.
Resting allows the juices to redistribute, keeping the meat tender.
In a small skillet, combine the orange juice, honey, orange zest, and salt. Bring to a boil, then reduce the heat and simmer until reduced by half.
Stir occasionally to prevent sticking and ensure even reduction.
Mix the arrowroot with a small amount of water and stir it into the sauce to thicken.
Dissolve the arrowroot completely in water to avoid lumps.
Slice the pork into 1/4-inch medallions and add them to the sauce along with the rosemary. Simmer for 4-5 minutes until glazed.
Ensure the pork is well-coated with the sauce for maximum flavor.
Serve the glazed pork medallions with your choice of sides, garnished with a sprig of rosemary.
Pair with a fresh salad or roasted vegetables for a complete meal.
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