Rosemary Orange Glazed Roasted Pork Tenderloin with Belgian Dubbel
A slow, generous dinner for ten: caramelised orange peel, fresh rosemary and the dark-fruit depth of a Trappist Dubbel come together in a glossy sauce over juicy pork, crisp Yukon Gold potatoes and roasted Brussels sprouts.
Ingredients in two components
Component One
The Pork & Vegetables
- 2pork tenderloins
- ½orange, cut into quarters
- 60 mlorange juice
- 5cloves of garlic
- 60 mlsmoked paprika
- 2 tbspextra virgin olive oil (+ 2 tsp)
- 6 tbspkosher salt
- 6Yukon Gold potatoes, halved
- 1 bagBrussels sprouts, stems removed, halved
Component Two
The Orange-Beer Sauce
- 1orange, zested
- 60 mlorange juice
- 60 mlorange marmalade (or apricot jam)
- 2 tbspbrown sugar
- ½ tspfreshly chopped rosemary
- ¼ tspcinnamon
- 150 mlBelgian Dubbel beer
Directions step by step
Marinate the pork
In a blender, purée the orange quarters, orange juice, garlic, smoked paprika, olive oil, kosher salt and Belgian Dubbel beer until smooth. Rub the paste generously over the pork tenderloins, place them in a baking pan, cover with plastic wrap and refrigerate for 8–24 hours.
Bring the pork to room temperature
Remove the pork from the refrigerator and gently wipe off any excess marinade. Let it rest at room temperature for one hour — meat at an even temperature roasts evenly and stays juicy.
Make the orange-beer sauce
In a small saucepan over medium heat, combine the orange zest and juice, marmalade, brown sugar, rosemary, cinnamon and Belgian Dubbel beer. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens to a glossy, syrupy consistency.
Roast the pork
Preheat the oven to 230 °C (450 °F). Place the tenderloins in a baking pan and roast uncovered for 10 minutes to develop a deep crust. Reduce the temperature to 175 °C (350 °F), brush the pork with half of the sauce and roast for another 25 minutes.
Roast the vegetables
Toss the halved potatoes and Brussels sprouts with olive oil, salt, pepper and garlic seasoning. Add them to the pan with the pork for the final 20–30 minutes of cooking, so they caramelise in the aromatic pork juices.
Finish & serve
When the internal temperature of the pork reaches 63 °C (145 °F), remove the meat and vegetables from the oven. Spoon the remaining sauce over the pork and garnish with freshly chopped herbs. Let the pork rest for 15 minutes before slicing — this is how the juices stay where they belong.
The caramel depth of a Belgian Dubbel
A Trappist Dubbel — with its notes of dried plum, caramel and dark candi sugar — is the second layer of this sauce on the table. It amplifies the orange and rosemary in the glaze and wraps the tender pork in a velvety, gently sweet finish.
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