Pork Tenderloin With Bell Pepper Marmelade Food

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

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.

PORK LOIN WITH KETCHUP AND ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F.
• For the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice.
• For the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty.
• Serve marmalade over sliced pork.

MARMALADE PORK TENDERLOIN

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.

PORK TENDERLOIN WITH BELL PEPPER MARMELADE

Steps:

• 1. Preheat oven to 350F
• 2. Remove the silver skin from your tenderloins. In a large skillet heat the oil and sear your meat on all sides. Remove with tongs and place on a piece of foil. Sprinkle all over with the Mc Cormack Seasoning. Since it's very hot I used a spatula to pat it into/onto the meat.
• 3. If your skillet is not oven proof, place the meat in an oven proof dish and roast for approx. 35 min. to a temp. of 145F. Let rest on a cutting board tented with foil for 10 min. before slicing.If not serving let cool and refrigerate until using. SEE NOTE AT END!!
• 4. Make THE marmalade WHILE THE PORK IS ROASTING. In a DRY Skillet over med. heat cook your onions and peppers for 3-4 minutes until all liquid has cooked away. Add all remaining ingredients and stir well. Reduce heat to med.low and simmer until it becomes like a marmalade, stirring a few times. Refrigerate if not using right away. Remove from fridge at least 1 hour before serving. Serve on toasted baguette slices with a dollop of marmalade on top or in the small Hawaiian Bread buns with some opt. Honey Mustard. NOTE: I served my meat cold the next day and sliced it then. I had 22 nice slices (On an angle)Then ends were mine! LOL.

PORK TENDERLOIN WITH MARMALADE SAUCE

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.