I have to remember to add this recipe to the must make again pile. Scott declared it one of the best things I had ever made. And considering I don’t make a lot of things twice that is quite a statement.
This was from the December issue of Cooking Light (I was way behind on reading magazines) and it has the best flavors. A tenderloin that is seared and then finished in the oven with a sweet and savory sauce and roasted brussels sprouts. It doesn’t get much better than that.
It is the sauce that makes this dish, a pork tenderloin can be good with just seasoning and seared but when you pair it with this sauce. I ate every single bite on my plate and that doesn’t happen often. We have an offer in on a house and I am already picturing us sitting on the patio or deck with a glass of wine eating this or in the living room with a fire going in the wood burning fire place… (I am already living there in my mind, all this paperwork is just a formality).
Honey Orange Pork Tenderloin
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Keywords: entree pork
6043165Ingredients (Serves 4)
- 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 vegetable or canola oil
- 1 (lb pork tenderloin
- Salt/Pepper
Instructions
Preheat oven to 350°.
Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture.
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. Making sure to turn pork over so all sides are browned. Brush with 1/4 cup marmalade mixture.
Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture.
Bake an additional 10 minutes or until a thermometer registers 150°. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture.
Let stand 10 minutes; slice.
Serve with remaining sauce to dip in.
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