Orange Mustard Pork Tenderloin Recipes

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ORANGE MUSTARD PORK TENDERLOIN



Orange Mustard Pork Tenderloin image

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

2 (1 lb) pork tenderloin
salt
1/3 cup orange marmalade
1 tablespoon spicy brown mustard

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 TENDERLOIN WITH APPLE AND ORANGE SALAD



Pork Tenderloin with Apple and Orange Salad image

Pork and fruit is a classic combination, nearly as old as time, and this recipe is no exception. Here, we've quickly allowed lean pork tenderloin to mingle with a sweet mustardy marinade before getting roasted and sliced and served with a hearty fall salad loaded with sweet oranges and tart apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large or 2 small pork tenderloins (about 1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup grainy mustard
2 tablespoons pure maple syrup
1 tablespoon finely chopped fresh sage
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 navel oranges
1 tart apple, thinly sliced
1/2 head radicchio, thinly sliced
1/2 cup chopped fresh parsley
1/3 cup toasted walnuts, roughly chopped

Steps:

  • Preheat the oven to 425˚ F. Season the pork all over with salt and pepper. Combine the mustard, maple syrup, sage, 2 tablespoons lemon juice and 1 tablespoon olive oil. Rub all over the pork and set aside to marinate while you prepare the salad.
  • Meanwhile, with a sharp paring knife, remove the peel and pith from the oranges. Working over a large bowl, cut along the membranes to remove the segments. Squeeze the membranes to release any remaining juice into the bowl. Add the apple, radicchio, parsley, walnuts and remaining 1 tablespoon each olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.
  • Line a rimmed baking sheet with nonstick foil. Add the pork to the pan and drizzle with any remaining marinade. Roast until a thermometer inserted into the center of the pork registers 135˚ F, 15 to 20 minutes. Switch the oven to broil and broil until the marinade is browned, about 2 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
  • Slice the pork and serve with the apple and orange salad.

Nutrition Facts : Calories 460, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 111 milligrams, Sodium 683 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 42 grams, Sugar 18 grams

PORK TENDERLOIN WITH ORANGE SALAD



Pork Tenderloin with Orange Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium-high on one side and lightly oil the grate. Combine 1 teaspoon smoked paprika, 2 teaspoons kosher salt, 1/2 teaspoon ground cumin, and pepper to taste; rub all over two 1-pound pork tenderloins (silver skin trimmed). Grill over direct heat until golden brown, 5 minutes per side, then move to the cooler part of the grill; cover and cook 8 more minutes, or until the meat reaches 145 for medium doneness. Let rest 5 minutes. To make the salad, toss 2 segmented oranges, 1/2 thinly sliced red onion, 1/4 cup parsley, 2 tablespoons each olive oil and sherry vinegar, and salt and pepper to taste. Slice the pork into thin medallions and top with the orange salad.

Nutrition Facts : Calories 237 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 928 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 24 grams, Sugar 7 grams

ORANGE PORK TENDERLOIN



Orange Pork Tenderloin image

Dining with flair can be fuss-free when pork tenderloin is the featured fare. Family and friends will be impressed with these tender pork slices served with a succulent orange sauce.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 3-4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, sliced
1 tablespoon butter, softened
1/4 teaspoon dried thyme
Dash cayenne pepper
1 cup orange juice, divided
1 tablespoon all-purpose flour
1-1/2 teaspoons sugar

Steps:

  • Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 197 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein.

SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE



Slow Cooker Orange Glazed Pork Tenderloin Recipe image

THIS SLOW COOKER ORANGE GLAZED PORK TENDERLOIN ONLY TAKES A FEW MINUTES TO MAKE BUT TASTES LIKE YOU SPENT ALL DAY IN THE KITCHEN!

Provided by Elyse Ellis

Categories     Main Course

Time 6h10m

Number Of Ingredients 11

1 teaspoon salt
1 Tablespoon minced garlic
¼ teaspoon dried thyme
¼ teaspoon ginger
¼ teaspoon pepper
2 pound pork tenderloin (1 package)
¼ cup brown sugar
1 Tablespoon cornstarch
1 cup orange juice
⅓ cup water
1 Tablespoon Dijon Mustard

Steps:

  • SPRAY SLOW COOKER WITH NONSTICK COOKING SPRAY.
  • IN A SMALL BOWL, MIX TOGETHER SALT, MINCED GARLIC, THYME, GINGER AND PEPPER. RUB SPICE MIXTURE ON THE OUTSIDE OF THE PORK TENDERLOIN AND PLACE IN SLOW COOKER.
  • IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE BROWN SUGAR, CORNSTARCH, ORANGE JUICE, WATER AND DIJON MUSTARD. COOK FOR A FEW MINUTE UNTIL GLAZE STARTS TO THICKEN.
  • POUR GLAZE OVER PORK TENDERLOIN, COVER SLOW COOKER AND COOK ON LOW FOR 6 HOURS, OR UNTIL TENDER AND COOKED THROUGH.

Nutrition Facts : Calories 244 kcal, Carbohydrate 15 g, Protein 32 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 499 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE



Pork Tenderloin with Orange Marmalade Glaze image

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

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

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

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

ORANGE-GLAZED PORK LOIN



Orange-Glazed Pork Loin image

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless pork loin roast (5 pounds)
GLAZE:
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup cold water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges

PORK TENDERLOIN WITH ORANGE MARMALADE



Pork Tenderloin With Orange Marmalade image

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

1 tablespoon coarse grain mustard
1 1/2 teaspoons coarse grain mustard
1 garlic clove, minced
1/4 teaspoon fresh rosemary, chopped
1/8 teaspoon black pepper, freshly ground
16 ounces pork tenderloin
1/4 cup low-sugar orange marmalade, divided
1/2 cup water
1/4 cup chicken broth

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

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TEST KITCHEN RECIPE: PORK WITH ORANGE MUSTARD GLAZE
2015-01-27 Preheat the grill to medium-high. Remove the pork and discard the marinade in the bag. Place the pork on the grill, and grill about 5 minutes on all sides. Baste with the reserved marinade, and ...
From freep.com


ORANGE-GLAZED PORK TENDERLOIN RECIPE | THEHUB FROM WALMART …
Stir in orange juice, marmalade, mustard, rosemary and black pepper. Set aside. 3. Arrange pork tenderloin in prepared pan. Pour half of orange mixture over pork. 4. Roast 10 minutes. Baste pork with remaining marmalade mixture. Roast until an instant-read thermometer inserted into thickest part of tenderloin reads 160°F, about 10 more minutes ...
From ideas.walmart.ca


HONEY MUSTARD PORK TENDERLOIN RECIPE - EXTRA BBQ SAUCE
Step 2: Make The Honey-Mustard Sauce. In a small bowl, mix the soy sauce, olive oil, orange juice, honey, dijon mustard, garlic, rosemary, and pepper. Whisk the ingredients together and make sure that they are evenly mixed. Get your sharp knife and then make cuts on the surface of the pork tenderloin. Slit the surface of the meat and make about ...
From extrabbqsauce.com


BEST ORANGE ROSEMARY GLAZED PORK TENDERLOIN RECIPES | QUICK …
2012-10-31 Step 1. Preheat oven to 400°F (200°C). Step 2. Heat a small non-stick skillet over medium heat. Add Becel® Buttery Taste margarine, shallot and garlic and cook, stirring occasionally for 4 minutes or until softened. Remove from heat and stir in marmalade, orange juice, Dijon, black pepper and rosemary; set aside. Step 3.
From foodnetwork.ca


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