We love Pork Tenderloin and have it quite often. It is low in fat, and fairly healthy. We have had it grilled on the rotisserie and braised, but hardly ever baked. What have we been missing? This recipe is so easy, and it's a Cooking Light recipe. The tenderloin is browned in an ovenproof skillet, and then finished in the oven. The total prep and cooking time is 40 minutes. that's it! And my hubby doesn't have to run out to the grill to check the rotisserie. There is an amazing Honey-Orange Saucy glaze with bits of garlic, that is brushed on after the pork is browned and before baking. Seriously, the sauce is wonderful, and would work well with chicken or shrimp, too. As you can see my hubby likes his pork on the pink side. The safe temperature has been lowered to 145F by the USDA . Check it out here. If you like your pork, less pink, then I would go to 150 F or higher. After the pork reaches 145F , it's a matter of personal preference.
The sauce has orange marmalade, honey, low sodium soy sauce, vinegar, and fresh garlic. What's not to love, right? Be sure you have enough saucy glaze to serve at the table. too. The sauce is sweet, but not too sweet with a hint of orange, sour, and a bit salty, so many layers of flavor, and the pork tastes wonderful. We cooked the whole tenderloin, 2 pieces, so we doubled the recipe for the saucy glaze. We sauteed Brussels Spouts and Sweet Potatoes for sides. The Sweet Potatoes had been par cooked in the microwave, to speed the cooking. This was a marvelous dinner, and of course we love leftovers, if you have any. These leftovers would be great in a stir fry If you make this wonderful Pork Tenderloin you won't be disappointed.
We woke up this morning to this Winter Wonderland. Yes, it is beautiful, but it is almost March, and I'm getting Spring Fever. Granted, we have had a mild winter by all standards, but I want SPRING! Are you with me on this one? At least you can make this wonderful Pork Tenderloin and feel a little better.
Honey-Orange Pork Tenderloin From Cooking Light
- 1/3 cup orange marmalade
- 3 tablespoons cider vinegar
- 3 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons minced fresh garlic
- 1 1/2 teaspoons honey
- 2 tablespoons canola oil
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
1. Preheat oven to 350°
2. Combine first 5 ingredients, stirring well with a whisk. Set aside 2 tablespoons marmalade mixture.
3. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes.
4. Turn pork over; brush with 1/4 cup marmalade mixture. Bake an additional 10 minutes or until a thermometer registers 150°**.
5. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture. Let stand 10 minutes; slice.*** Always let your meat rest for at least 10 minutes, so the juices return to the meat, and keeps meat moist and juicy.
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