Wednesday, March 13, 2013

Honey-Orange Pork Tenderloin

We made up this yumminess for dinner tonight!  Didn't take long at all, and even a baby can make it (it's that easy!)  :)  We had this with Lisa Ronhovde Salad, which was awesome!  Next time I'm going to add a rice...maybe Baked Mushroom Rice!

1-pound tenderloin serves 4 - OBB

1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
 1-pound(ish) pork tenderloin
Kosher salt and black pepper

Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.

Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat.

Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes.  Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes.

Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables.

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