Pork Tenderloin with Orange Rice

1/4 C. orange juice 1/4 tsp. rosemary

1 1/2 TB. soy sauce 1/4 tsp. thyme

1 tsp. olive oil 1/8 tsp. pepper

Mix ingredients and pour into a large gallon size zip-lock bag. Put 2 pieces (approximately 1 1/2 pounds) pork tenderloin into bag. Remove air and let pork marinate for 6 hours or overnight.

Wipe pork dry and brown on all sides in 1 TB. olive oil. Roast pork in a uncovered roasting dish at 400* till no longer pink. Let pork rest for 5 minutes while the pan juices and remaining marinade thicken and are heated. Slice meat diagonal, arrange on a plate, and top with sauce. Garnish with orange slices and fresh rosemary sprigs.

Orange Rice:

3 TB. butter 3/4 C. chicken stock

2/3 C. celery, chopped fine 2 TB. grated orange peel

2 TB. onion chopped 1 C. orange juice

3/4 C. water 1 C. uncooked rice

In heavy saucepan with lid, melt butter. Add celery and onion; cook until tender. Stir in water, stock, orange juice. Bring to a boil. Add rice, put the lid on, and reduce heat to simmer. Cook 25 minutes.