Pork Tenderloin With Orange-Balsamic Glaze |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is one of our favourite ways to eat pork tenderloin as it is so easy to make, elegant enough for company and delicious. I omit the orange zest as the kids don't care for it. You could also substitute apricot jam for peach and omit the diced dried apricots. I cook mine on the gas barbeque by heating it up to desired temperature, turning one side off and placing the tenderloins on the side that was turned off. I tend to make extra glaze as I pour about 1/2 of it on the tenderloins before cooking. This recipe came from Rose Reisman's Secret for Permanent Weight Loss Cookbook. Ingredients:
1 1/2 lbs pork tenderloin |
1/4 cup orange juice concentrate |
1/4 cup apricot jam |
1 tablespoon balsamic vinegar |
1 tablespoon olive oil |
2 teaspoons grated orange zest (optional) |
1 teaspoon minced garlic |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
3 tablespoons chopped parsley or 3 tablespoons cilantro |
1/4 cup diced dried apricot |
Directions:
1. Preheat oven to 425°F Line a baking pan with parchment paper.
2. In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
3. To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
4. Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.
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