Citrus Roasted Pork Tenderloin with Rosemary

I love the tangy bite that citrus gives. From sweet to savory, each member of the citrus family has a certain sweet-and-tartness that livens up a simple dish. From simmering dried cranberries in orange juice to pineapple-infused marinades to lemon or lime marinaded beef and chicken, citrus packs a potent punch in the kitchen.

3 oranges or tangerines ($1.00)
2 T. olive oil ($.15)
1 1/2 tsp. black pepper ($.05)
2 tsp. salt ($.05)
3 lb. pork roast ($2.95)
1 tsp. rosemary ($.10)
1/2 C. water (free)

Cut 1 orange or tangerine in half, squeeze juice into a bowl. Whisk in olive oil and salt and pepper. Rub roast with dried rosemary and place in a greased roasting pan. Pour juice mixture over meat and let set 2 hours. Peel and quarter remaining oranges or tangerines and place on top of roast.

Bake at 300 uncovered for 1 hour 25 minutes. Meat is done when internal temperature reaches 165 and juice run clear. If meat is browning too fast, cover when meat reaches desired brownness and continue baking.

Let meat rest 10-15 minutes before slicing.

Serve with your favorite roasted veggies.

Yields = 6 servings
Cost: $4.30
Cost per serving: $.72

Leftover Makeover Ideas:
1. Sweet Pork Tacos: Shred remaining meat and serve with tortillas, cilantro, lime wedges, and onion.

2. Tangy Pulled Pork Sammies: Shred and top with your favorite BBQ sauce (whisked with a little lemon juice for tang) - top with your favorite slaw and serve on a bun.

3. Flatbread Pork and Pineapple Pizza: Shred 1/2 C. pork and sprinkle on prepared pizza crust. Top with monterey jack & provolone cheese and some well drained pineapple chunks, thin-sliced red onions (if desired) and dust with a little cilantro or parsley and you've got a party on a plate!