HONEY DIJON PORK TENDERLOIN
This Honey Dijon Pork Tenderloin is roasted in the oven and topped with a delicious glaze that you'll want to drink with a spoon! It's so easy to make, too!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main Dish
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.
- In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins.
- Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145.
- Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!
Nutrition Facts : Calories 250 kcal, Carbohydrate 7 g, Protein 30 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 521 mg, Sugar 6 g, ServingSize 1 serving
ROAST PORK TENDERLOIN WITH DIJON SAUCE
This Tenderloin is so easy to cook, and results in juicy, tender pork every time!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
- Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
- Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.
Nutrition Facts : Calories 387 kcal, Carbohydrate 2 g, Protein 25 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 142 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.
Provided by Love2cook2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
- Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
- Remove the cover and allow the meat and juices to stand for 10 minutes.
- To serve, slice the meat and drizzle with pan juices.
- If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g
DIJON PORK TENDERLOIN WITH MARMALADE RICE
Steps:
- Preheat the oven to 350°F.
- In a small bowl, stir together the mustard, rosemary, oregano, vinegar, and pepper. Using a pastry brush or spoon, brush over the pork. Transfer the pork to an 8-inch square nonstick baking dish.
- Roast for 40 to 45 minutes, or until the pork registers 150°F on an instant-read thermometer, or is slightly pink in the very center. Remove from the oven and let the pork stand in the baking dish for about 10 minutes to continue cooking. It will reach about 160°F. Slice the pork crosswise.
- When you remove the pork from the oven, put the broth and marmalade in a medium saucepan and bring to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for 10 minutes, or until the liquid is absorbed and the rice is tender. Serve the pork slices on the rice.
- Nutrition information
- (Per serving)
- Calories: 270
- Total fat: 6.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.5g
- Cholesterol: 75mg
- Sodium: 219mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugars: 5g
- Protein: 28g
- Calcium: 18mg
- Potassium: 438mg
- Dietary Exchanges
- 1 starch
- 1/2 fruit
- 3 lean meat
PORK TENDERLOIN WITH MARMALADE SAUCE
Make and share this Pork tenderloin with Marmalade Sauce recipe from Food.com.
Provided by Norahs Girl
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In small bowl combine mustard, garlic, rosemary and pepper.
- Completely cover each tenderloin with mixture.
- Form roast of uniform thickness and tie with string.
- Bake for 50-60 minutes .
- Combine marmalade, stock, ginger and soy sauce in small saucepan.
- Heat to boiling.
- Mix cornstarch with water to form thick paste and add it to the sauce.
- Stir until sauce thickens.
- Slice the pork and serve with the sauce.
PORK LOIN WITH ORANGE DIJON SAUCE
This recipe goes back over 10 years and has remained a family favorite, the delicious sauce turns the pork loin into something special...this is one you will make often!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 325 degrees F.
- Lightly grease a 13" x 9" baking dish.
- Using a small sharp knife slice small slits all over in the roast, then stuff the garlic clove halves into the slits (this is only optional I like to do this).
- Rub the olive oil all over the roast.
- In a small bowl combine first 5 spice ingredients; rub spices all over pork loin to coat evenly.
- Place the roast in prepared pan.
- Bake for 1 hour.
- Remove from oven and cover with foil; bake for 30 minutes more, or until a roast tests done.
- Meanwhile in a saucepan, combine all sauce ingredients; bring to a boil over medium heat, stirring until the ingredients are well combined and the marmalade has softened.
- Serve pork loin with the sauce.
- Note: the sauce recipe yields approx 2 cups, if desired, the sauce may be doubled.
Nutrition Facts : Calories 505.9, Fat 18.1, SaturatedFat 3.3, Cholesterol 116.1, Sodium 494.5, Carbohydrate 47.7, Fiber 0.9, Sugar 41.6, Protein 39.3
MARMALADE PORK TENDERLOIN
This delectable pork entree shared by P. Buchanan of Fairfax, Virginia is so easy to prepare. A swift ginger-marmalade sauce lends a touch of sweetness to each tender slice.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 3g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 15g protein.
PORK MEDALLIONS DIJON
This recipe is quick enough to make on a weeknight, and yummy enough for company! The crushed black peppercorns are key....do not grind them into a fine mix. Take the peppercorns and put them into a non-breakable flat pan (like a metal pie pan), cover with a dish cloth or napkin, and pound them with a wooden or rubber mallet so that they are crushed or cracked, not ground. Yummy, yummy!
Provided by breezermom
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.
- Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).
- Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.
- Serve the tenderloin slices with the warm sauce.
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