Roasted Pork Tenderloin With Orange And Rosemary

There is something truly magical about combining pork with orange. I am not sure what makes these two flavor combinations a match made in heaven but the flavor is surreal. This recipe intrigued me because it has the addition of rosemary. Personally, when I think of pork in all its glory the last herb you see me reaching for is rosemary. I happen to really like rosemary with various meats and veggies but pork seemed unusual enough to give this recipe the old college try.

Ingredients 

• 800 grams (1 pound 12 ounces) pork tenderloin (filet mignon in French), preferably organic
• For the marinade:
• the juice of two oranges
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 rounded teaspoon honey
• 2 cloves garlic, finely chopped
• 1 teaspoon dried rosemary
• 1/4 teaspoon fine sea salt
• freshly ground black pepper

For finishing:

• 1 rounded tablespoon crème fraîche, or heavy cream
• fleur de sel
• a handful flat-leaf parsley, coarsely chopped

Recipe source: Chocolate and Zucchini

Photo source: The Healthy Foodie