Pork Tenderloin With Marmalade Sauce Recipes

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BAKED PORK TENDERLOIN WITH ORANGE MARMALADE



Baked Pork Tenderloin with Orange Marmalade image

Simple pork tenderloin oven baked with a mix of flavorful spices and orange marmalade. Serve as a main meal or slice thinly for an appetizer

Provided by Sandra Shaffer

Categories     Main - Pork

Time 35m

Number Of Ingredients 8

2 lb pork tenderloin
1/4 cup orange marmalade
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside.
  • In a small bowl whisk together all the spices.
  • On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper.
  • Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
  • Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing.
  • Serve extra warmed marmalade on the side if desired.

Nutrition Facts : Calories 195 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 137 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

MARMALADE PORK TENDERLOIN



Marmalade Pork Tenderloin image

This delectable pork entree shared by P. Buchanan of Fairfax, Virginia is so easy to prepare. A swift ginger-marmalade sauce lends a touch of sweetness to each tender slice.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pork tenderloins (about 1 pound each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 cup orange marmalade
1 tablespoon water
1-1/2 teaspoons ground ginger

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.

Nutrition Facts : Calories 188 calories, Fat 3g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 15g protein.

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

PORK TENDERLOIN WITH BELL PEPPER MARMALADE



Pork Tenderloin with Bell Pepper Marmalade image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h40m

Yield 12 to 18 appetizers

Number Of Ingredients 15

1 (3-pound) pork tenderloin
2 tablespoons grapeseed oil
1/4 to 1/2 cup Irvine Spices Roasted Garlic Pepper
1 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1/2 cup honey
1/4 cup red wine vinegar
1/2 cup red wine
2 tablespoons hot sauce (recommended: Tabasco)
1/2 cup cranberry sauce
4 tablespoons butter
2 ounces extra-virgin olive oil
4 cloves garlic, minced or 1 teaspoon garlic powder
1 long baguette, sliced into 1/2-inch slices

Steps:

  • Preheat oven to 350 degrees F.
  • In a large saute pan, heat the 2 tablespoons of the grapeseed oil and sear the pork loin on all sides. Transfer pork to a roasting pan and rub with roasted garlic pepper seasoning. Slowly roast in the oven until fork tender, 45 minutes to 1 hour. Allow pork loin to rest for 8 to 10 minutes before slicing.
  • While the pork is in the oven, begin the marmalade. In a hot skillet, heat the onions, red peppers and orange peppers (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by "sweating them down." Add the honey, vinegar, wine, hot sauce and cranberry sauce, and stir well. Reduce over medium-low heat until there is no liquid left in the pan and marmalade mixture is tacky.
  • To make the garlic bread, melt the butter in the extra-virgin olive oil over low heat. Add garlic and gently cook until it begins to soften. Assemble slices of bread on a baking sheet and spoon even amounts of the garlic-oil-butter mixture on each slice. After you have removed the pork from the oven to rest, toast the garlic bread briefly in the oven. Slice down the pork tenderloin, and assemble the appetizer by layering a medallion of pork and a small amount of the marmalade on each piece of garlic toast.

PORK TENDERLOIN WITH DIJON MARSALA SAUCE



Pork Tenderloin with Dijon Marsala Sauce image

Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.

Provided by KOALAGIRL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
  • Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
  • Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
  • Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
  • Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g

ROASTED PORK TENDERLOIN WITH KUMQUAT-JALAPEñO MARMALADE



Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade image

Categories     Pork     Roast     Dinner     Pork Tenderloin     Winter     Kumquat     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

2 cups kumquats, stemmed, quartered, seeded
3 tablespoons vegetable oil, divided
4 small shallots, chopped (about 1/2 cup)
1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
3 tablespoons minced seeded jalapeño chiles, divided
1/2 cup dried apricots, chopped
3/4 cup water
3/4 cup sugar
3/4 teaspoon kosher salt
2 1-pound pork tenderloins

Steps:

  • Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
  • Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
  • Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.

PORK TENDERLOIN WITH MARMALADE SAUCE



Pork tenderloin with Marmalade Sauce image

Make and share this Pork tenderloin with Marmalade Sauce recipe from Food.com.

Provided by Norahs Girl

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons whole grain mustard
2 cloves garlic, minced
1 teaspoon dried rosemary
freshly ground pepper
2 (3/4 lb) pork tenderloin
1/2 cup orange marmalade
1/2 cup chicken stock
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 -2 teaspoon cornstarch

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.

PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE



Pork Tenderloin with Chipotle-Marmalade Sauce image

From Bon Appetit. Dont let all the steps scare you off. I cut this recipe in half very easily. The chipotles give it a nice kick, so you may want to adjust the amount a little to you taste. Very nice recipe.

Provided by IHeartDogs

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 2/3 cups beef stock or 3 2/3 cups canned beef broth
3 2/3 cups chicken stock or 3 2/3 cups canned low sodium chicken broth
3 tablespoons olive oil
3/4 cup finely chopped shallot
1/2 cup orange marmalade
1 tablespoon chopped canned chipotle chile
1 tablespoon water
2 teaspoons cornstarch
2 (1 lb) pork tenderloin

Steps:

  • Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
  • Preheat oven to 425 degrees.
  • Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
  • Add shallots and sauté until tender, about 4 minutes.
  • Add reduced stock mixture, marmalade and chipotle chilies and simmer until mixture is reduced to 2 cups, about 5 minutes.
  • Mix 1 tablespoon water and cornstarch in small bowl and whisk mixture into stock mixture.
  • Stir until sauce boils and thickens, about 5 minutes.
  • Season to taste with salt and pepper.
  • (Sauce can be prepared 1 day ahead. Cover and refrigerate.).
  • Sprinkle pork with salt and pepper.
  • Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat and add pork and cook until brown on all sides, about 4 minutes.
  • Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes.
  • Let pork rest 5 minutes.
  • Bring sauce to simmer.
  • Slice pork into 1/2-inch-thick medallions, arrange on plates and spoon sauce over and serve.

PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE



Pork Tenderloin with Chipotle-Marmalade Sauce image

Categories     Pepper     Pork     Bake     Sauté     Shallot     Jam or Jelly     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 9

3 2/3 cups beef stock or canned beef broth
3 2/3 cups chicken stock or canned low-salt chicken broth
3 tablespoons olive oil
3/4 cup finely chopped shallots
1/2 cup orange marmalade
1 tablespoon chopped canned chipotle chilies*
1 tablespoon water
2 teaspoons cornstarch
2 1-pound pork tenderloins

Steps:

  • Boil beef and chicken stocks in medium saucepan until reduced to 2 1/2 cups, about 45 minutes.
  • Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add reduced stock mixture, marmalade and chipotle chilies. Simmer until mixture is reduced to 2 cups, about 5 minutes. Mix 1 tablespoon water and cornstarch in small bowl. Whisk cornstarch mixture into stock mixture. Stir until sauce boils and thickens, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Sprinkle pork with salt and pepper. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown on all sides, about 4 minutes.
  • Transfer skillet to oven and bake until thermometer inserted into pork registers 155°F, about 15 minutes. Let pork rest 5 minutes.
  • Bring sauce to simmer. Slice pork into 1/2-inch-thick medallions; arrange on plates. Spoon sauce over and serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

MARMALADE PORK



Marmalade pork image

Pork steaks work perfectly with a sticky orange sauce. Serve with potatoes and your favourite vegetables

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

1 tbsp olive oil
2 garlic cloves , sliced
4 pork steaks
200ml hot strong flavoured chicken stock (or gluten-free alternative)
1 tbsp fresh thyme
4 tbsp chunky marmalade
vegetables , to serve

Steps:

  • Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
  • Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.

Nutrition Facts : Calories 335 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.2 grams fiber, Protein 42 grams protein, Sodium 0.2 milligram of sodium

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