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Blog Categories: Pork

Pork Tenderloins

Posted 03/18/2016


With Easter being early this year, some folks have been caught off-guard in terms of what to prepare for their main dish. One of the more popular (and simple) options is a well-seasoned pork tenderloin. Especially these days, as advances in agriculture have lead to leaner pork products – particularly the loin cuts (loin cuts lack excess fat).

Due to pork tenderloin’s mild flavor, it’s best prepared with a marinade or spice rub, and Spice & Tea Merchants has just the thing! Below you’ll find a recipe for Citrus Pork Tenderloin, which features our Citrus Pork & Poultry blend as a marinade. It’s great for dinner parties, family gatherings, Holidays, or even something simple on weeknights.

While our Citrus Pork & Poultry blend is fantastic way to enhance your tenderloin, it’s by no means the only option. Once you’ve tried the recipe below, try experimenting with our Coffee BBQ, Cranberry Maple, or Raspberry Chipotle rubs. As a general guideline, simply rub the tenderloin, then sear and roast it in the same fashion as steps 5-8 in the recipe below. (Though, you’ll want to season generously in step 5. And let sit for roughly 20 minutes before searing to allow the rub to permeate the meat.)

Citrus Pork Tenderloin

1 Pork Tenderloin (1-2 lb)
1 Cup Orange Juice
1/2 Cup Low-Sodium Broth (Chicken or Vegetable)
1/2 TBSP Butter
Citrus Pork & Poultry blend
Orange slices and parsley for garnish

1. Create marinade by mixing together orange juice, broth, and 2 TSP of the Citrus Pork & Poultry blend.

2. From the marinade, reserve 3/4 cup for the serving sauce.

3. Place the tenderloin and marinade in a zip lock bag. Let marinate for at least 2-3 hours or overnight in refrigerator. (Place the zip lock bag in a bowl to contain any leaks.)

4. When ready to cook, preheat the oven to 400 degrees.

5. Remove the tenderloin from the marinade, and lightly season each side with a bit of the Citrus Pork & Poultry blend (as if using salt & pepper). Discard the used marinade.

6. Heat a small amount of oil in a large skillet over medium-high heat. Add the tenderloin and sear on all sides, about 5 minutes. (Don’t discard the pan or drippings, they’re reused later.)

7. Place the tenderloin in the oven, and roast until the tenderloin’s internal temperature reads 150-155 degrees F, about 25-35 minutes. (When getting a temperature reading, run the thermometer horizontally through the end of the meat. This accurately represents the temperature at the center.)

8. Once at the desired temperature, transfer tenderloin to a clean cutting board and cover with foil. Let rest for 10 minutes before slicing.

9. To create the serving sauce, in the pan used for searing, add the reserved 3/4 cup of marinade and bring to a boil. Deglaze the browned bits from the pan.

10. Reduce heat to medium, add the butter to the sauce, and cook until slightly reduced.

11. To serve, spoon some of the sauce over the sliced tenderloin, and garnish with orange slices and a bit of parsley.

Filed under Pork | Holiday |
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