BAKED PORK TENDERLOIN WITH ORANGE MARMALADE
Simple pork tenderloin oven baked with a mix of flavorful spices and orange marmalade. Serve as a main meal or slice thinly for an appetizer
Provided by Sandra Shaffer
Categories Main - Pork
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside.
- In a small bowl whisk together all the spices.
- On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper.
- Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
- Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing.
- Serve extra warmed marmalade on the side if desired.
Nutrition Facts : Calories 195 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 137 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
PORK TENDERLOIN WITH ORANGE MARMALADE
I couldn't get food.com to accept 1 tbsp plus 1 1/2 tsp coarse grain mustard, so that is why it is on two lines in the ingredient list. Hope it's not too confusing!
Provided by breezermom
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
- Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin. Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
- Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tbsp marmalade. Add water to the pan. Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium).
- Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
- To serve, slice the tenderloins, and arrange on a serving platter. Spoon the marmalade mixture over the slices.
Nutrition Facts : Calories 189.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.7, Sodium 117.9, Carbohydrate 13.6, Fiber 0.2, Sugar 12.1, Protein 23.8
ORANGE PORK TENDERLOIN
From Cook What You Love. I am submitting this recipe as it was written in the cookbook, but I just use the marinade alone. After 30 minutes the pork tenderloin has plenty of flavor. I think the orange marmalade sauce is just overkill, you really have to like the flavor of orange marmalade to enjoy the sauce.
Provided by Brookelynne26
Categories Oranges
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the marinade ingredients, using only 4 tablespoons of the olive oil, and marinate pork at room temperature for 20 minutes.
- While pork is marinating, make the sauce. Heat oil over medium heat in a saucepan. Add garlic and thyme and stir for 30 seconds. Add the vinegar and marmalade and heat until warmed through. Set aside.
- Dry pork slices with paper towels and discard marinade. Heat the remaining 2 tablespoons of olive oil in a saute pan over high heat. Cook pork until browned, about 2 to 3 minutes per side.
- Arrange pork on platter and drizzle with sauce.
Nutrition Facts : Calories 584.7, Fat 31.8, SaturatedFat 6.3, Cholesterol 112.3, Sodium 1120, Carbohydrate 39.2, Fiber 0.7, Sugar 33.7, Protein 37.3
ORANGE MUSTARD PORK TENDERLOIN
Make and share this Orange Mustard Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a 13 x 9 inch baking dish with nonstick cooking spray.
- Season the tenderloins with salt.
- Place the tenderloins in the prepared dish.
- In a small bowl, add the marmalade and mustard; stir to combine.
- Brush mixture over the tenderloins.
- Bake in 350 degree oven for 35-40 minutes or until no longer pink; baste occasionally with pan juices.
- Slice and serve.
Nutrition Facts : Calories 340.4, Fat 8.2, SaturatedFat 2.7, Cholesterol 147.6, Sodium 175.5, Carbohydrate 17.9, Fiber 0.3, Sugar 16, Protein 47.1
PORK ESSENTIALS: ORANGE MARMALADE TENDERLOIN
This is a simple dish that packs a lot of flavor. The secret ingredient is Ponzu sauce... this is what I would define as a lite soy sauce with heavy notes of lemon. I think it really made this dish. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Pork
Time 25m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Ponzu sauce is a light version of tamari sauce with lemony notes.
- 3. Gather your Ingredients (mise en place).
- 4. Place the oil and butter in a sauté pan over medium heat.
- 5. Salt and pepper both sides of the pork tenderloins.
- 6. Add the tenderloins to the pan. Cook until browned, about 4 - 5 minutes per side.
- 7. Remove from the pan, and reserve.
- 8. Add the shallots to the pan, and cook until softened, about 3 - 4 minutes.
- 9. Add the ponzu sauce, orange marmalade, and garlic, and then stir to mix.
- 10. Add the pork tenderloins, and cook over low heat, until the sauce begins to thicken, about 3 - 5 minutes.
- 11. PLATE/PRESENT
- 12. Slice, add to a plate, and drizzle with that yummy sauce. Enjoy.
- 13. Keep the faith, and keep cooking.
ORANGE-GLAZED PORK TENDERLOIN
Make and share this Orange-Glazed Pork Tenderloin recipe from Food.com.
Provided by Chef mariajane
Categories Pork
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, all the orange juice, marmalade, maple syrup, red wine vinegar, and garlic. Whisk together over hight heat. Boil for 5-8 minutes, whisking occasionally until sauce is slightly thickened. Divide glaze in half. Keep half of the glaze warm in the saucepan.
- Season the tenderloins with salt and pepper. Over high heat, in an ovenproof skillet, heat the extra-virgin olive oil and sear all sides of the tenderloins. Transfer skillet into a preheated 375°F oven After 10 minutes, brush the tenderloins with half of the glaze. Continue to cook until the internal temperature of the pork reaches 160°F Remove the pork from the skillet and tent with foil to rest for at least 5 minutes before slicing. Slice into 1/2 inch medallions and arrange on serve platter, Drizzle with remaining glaze.
Nutrition Facts : Calories 69.2, Fat 0.6, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 16.8, Fiber 0.1, Sugar 14.8, Protein 0.1
MARMALADE PORK TENDERLOIN
This is such a quick way to prepare a tenderloin and it will smell and taste like you have been cooking all afternoon!
Provided by AZPARZYCH
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Sprinkle the pork with 1/2 teaspoon salt and pepper.
- Place on a rack in a shallow roasting pan. Bake, uncovered, for 15 minutes.
- Combine marmalade, water, ginger and remaining salt; spoon over pork Bake 10-15 minutes longer or until a meat thermometer reads 145 degrees F.
- Let stand for 10 minutes before slicing.
ORANGE PORK TENDERLOIN MARINADE
Make and share this Orange Pork Tenderloin Marinade recipe from Food.com.
Provided by internetnut
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together and marinade at least 8 hours, preferably overnight.
- This is good for about 2 lbs. of pork tenderloins.
Nutrition Facts : Calories 106, Fat 0.6, SaturatedFat 0.1, Sodium 1459.2, Carbohydrate 23.4, Fiber 0.8, Sugar 19.3, Protein 3.8
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