Roasted Pork Tenderloin – From the Curtis Street Kitchen

The Roasted Pork Tenderloin recipe is a Curtis Street Kitchen original. My methods of cooking maybe influenced by generations of Italian chefs, for this original, I used a citrus and Marsala wine baste while roasting the pork which created a beautiful and fun flavor for a simple delicious pork tenderloin.

When I was back there in culinary school there was someone who put forth the proposition that you can cook pork with “The Three F’s” and that the festival of garlic is a celebration of the distinctive pungent bulb at harvest time. Intrigued with The Three F’s? Well, they are an essential function of cooking and simply said it’s merely cooking with Fire, Flavor and Fun. And yes it’s true that garlic growers have block parties when the garlic crops have harvested but every time I cook with garlic, it’s a festival!

I named my series of recipe’s on The Curtis Street Blog,  Eating Your Way To Happiness, not just for the abundance and eating of delicious culinary meals but also for the process in which we conceive and accomplish this festival of cooking. Then we get to indulge in its flavors! And now, the recipe:

Roast Pork Tenderloin with an Array of Roast Potatoes and Vegetables (serves 4)


3-4 pound pork tenderloin.
1/2 large Spanish Onion large diced.
4 Carrots, peeled and large diced.
5 Celery Stalks large diced.
3 Russet Potatoes large diced.
1 Orange peeled, wedged. Each wedge cut in 1/2.
1/2 Orange squeezed into juice. (Eat the other 1/2 while cooking).
4-6 ounces Marsala Wine.
3-5 tablespoons Worcestershire Sauce.
4 tablespoons Olive Oil.
4 tablespoons Chopped Garlic.
A few pinches of Chopped Parsley (Fresh).
A few pinches of Salt and Pepper.


Preheat oven to 350 degrees (F).
Combine and mix all potatoes, carrots, celery, onions, orange wedges, 2 tablespoon of garlic, olive oil, a couple pinches of S&P and a couple pinches of parsley.
Mix well together.
Spread the potatoes, vegetables and seasonings that you just combined into roasting pan making a bed for the pork to roast on.
Season the pork by rubbing on the garlic, a pinch of S&P and a tablespoon of olive oil. Rest the pork on the bed of vegetables.
Place the pan with the pork and vegetables in the center rack of oven uncovered at 350 degrees (F).  After 30 minutes, carefully remove pan from oven. Pour squeezed orange onto pork tenderloin. Then pour 1/4 of the Marsala onto the pork and mix the remaining Marsala into the vegetables with a wooden spoon or something like it. Mix the Worcestershire Sauce into the vegetables. Place back into oven continue to roast. After about 15 minutes, baste  the pork again using the juices from the pan.
Roast again for another 15 to 20 minutes, internal temperature should be 145 degrees (F).
Remove from oven and let sit for about 5-8 minutes.
Slice pork to desired thickness. Spoon vegetables onto plate and rest sliced pork on top of vegetables and you are ready to indulge!

Enjoy Your Meal!!

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