Pork Tenderloin With Orange Raspberry Butter |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This orange-raspberry butter can be used with other meats. I have brushed it over pork chops, steaks or even burgers hot off the grill..THIS IS BEST IF MADE A DAY OR TWO AHEAD OF USE TO MARRY THE FLAVORS. REFRIGERATE BUTTER UNTIL READY TO USE..BUT BE SURE TO BRING TO ROOM TEMPERATURE BEFORE USING Ingredients:
1/2 cup softened butter |
2 tablespoons frozen orange juice concentrate |
1 tablespoon orange zest |
1 1/2 tablespoons fresh rosemary, finely chopped (or 2 tsps dried) |
salt and pepper |
4 pork tenderloin |
16 slices orange rind (thin slivers) |
16 slices garlic (thin slivers) |
salt and pepper |
1 cup chicken broth |
Directions:
1. With a sharp knife, make 8 slits in tenderloin, (abotu 1/2 -3/4 deep. Alternately insert and garlic slivers into each slit.
2. Melt 2-3 tbls of orange raspberry butter in a large skillet.
3. Brown tenderloins evenly, about 5-8 minutes.
4. Place tenderloins on a rack in a roasting pan. Pour pan drippings into the roaster. Season meat with a little salt and pepper and drizzle about 1 tsp melted rosemary-orange butter over each tenderloin. Add broth to pan.
5. Roast, uncovered, at 350* for 20 minutes.
6. Drizzle another tsp of melted butter over each tenderloin and return to oven and bake 15-20 minutes more, or to 155* on a meat thermometer.
7. Do not overbake.
8. If roasted properly, this meat will melt in your mouth.
9. Place loins on a large platter, cover with foil and let stand for 10 minutes.
10. Pour pan juices into a small saucepan and bring to a boil. and then quickly reduce by half.
11. Stir remaining butter into liquid and simmer for 3 minutes, stirring constantly. To serve, slice pork and drizzle the sauce over the slices. This is fantastic.
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