Honey-Orange Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a simple side, steam 1 pound halved Brussels sprouts for 4 minutes; pat dry. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil and sprouts; sauté 6 minutes. Ingredients:
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 canola oil |
1 (1-pound) pork tenderloin, trimmed |
1/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350°.
2. 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. Turn pork over; 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.
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