PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
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
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 ORANGE-BALSAMIC GLAZE
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.
Provided by heather in Ont
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Line a baking pan with parchment paper.
- 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.
- 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.
- Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.
Nutrition Facts : Calories 359.6, Fat 12.7, SaturatedFat 3.7, Cholesterol 112.3, Sodium 167.2, Carbohydrate 25.2, Fiber 0.9, Sugar 18.4, Protein 35.9
PORK TENDERLOIN WITH BALSAMIC ONIONS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet on the middle oven rack and preheat to 450˚ F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes.
- Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain.
- Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper.
- Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.
Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 509 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 12 grams
PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
- For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
- Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
- Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
- After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
- Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
- Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN
Pork tenderloin with a delightful savory-sweet balsamic glaze.
Provided by Mike Marziale
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
- Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
- Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 16.2 g, Cholesterol 73.7 mg, Fat 5.7 g, Fiber 0.1 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 507.6 mg, Sugar 14.5 g
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
ORANGE GLAZED PORK TENDERLOINS
This flavorful glaze is simple to prepare, and its hint of orange really complements the pork. You just can't beat a hearty meal that tastes great and is good for you, too.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat oil in a heavy nonstick skillet. Brown pork on both sides; sprinkle with pepper and garlic powder. Continue cooking pork while combing Worcestershire sauce and orange juice concentrate. Pour sauce over meat; add green onions and cook over low heat until sauce is thick and glazed. Serve with fresh orange slices if desired.
Nutrition Facts :
JUICY BALSAMIC-GLAZED PORK TENDERLOIN WITH GARLIC AND THYME
I had fun playing in the kitchen last night, and I think I've come up with a real winner! It was VERY juicy, tender, slightly sweet and flavorful! And so easy to make! Hope you enjoy it as much as we did! *You can also use a small pork loin roast, also. **Don't be fooled by my lengthy directions, this is easy-peasy. I always just try to keep in mind that there are newbie cooks and try to help by describing everything I can to help.
Provided by Wildflour
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
- Season all sides with salt and pepper to your own taste.
- Heat oil in large frying pan over medium-high heat. Get the pan nice and hot!
- Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it.
- Remove pork from pan and set on a plate.
- Turn down heat to medium, and add the balsamic vinegar.
- Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
- Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy.
- Do this for about 2-3 minutes til sauce has reduced and is thickened a little. Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
- Turn heat off.
- Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
- Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
- Sprinkle with half the garlic powder, (1/4 teaspoons also).
- Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
- Now season the top the same way.
- Pour remaining glaze over pork.
- Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.).
- Place in oven and roast for 30-35 minutes. (35 if slightly larger).
- Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
- This gives you time to heat up that corn or green beans!
- Remove pork from baking dish to platter, slice and plate.
- Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices).
- And serve! :).
- *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :).
SLOW COOKER ORANGE GLAZED PORK TENDERLOIN RECIPE
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
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
More about "pork tenderloin with orange balsamic glaze recipes"
ORANGE BALSAMIC PORK TENDERLOIN | GOURMET GAB
From gourmetgab.com
BALSAMIC PORK TENDERLOIN RECIPE - SHUGARY SWEETS
From shugarysweets.com
PORK LOIN WITH ORANGE MARMALADE GLAZE RECIPES
From recipes.servegame.org
SWEET BALSAMIC GLAZED PORK TENDERLOIN - SUNDAY SUPPER IN ABOUT …
From anaffairfromtheheart.com
ORANGE GLAZED PORK TENDERLOIN - FETTY'S FOOD BLOG
From fettysfoodblog.com
PORK TENDERLOIN WITH BALSAMIC GLAZE - CREATE THE MOST AMAZING …
From recipeshappy.com
PORK TENDERLOIN WITH BALSAMIC GLAZE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BALSAMIC PORK TENDERLOIN RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ORANGE-CRANBERRY-GLAZED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
ORANGE-GLAZED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
CINNAMON AND ORANGE PORK TENDERLOIN WITH BALSAMIC GLAZE
From manilaspoon.com
PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE - ROSE REISMAN
From artoflivingwell.ca
PORK TENDERLOIN WITH A BALSAMIC HONEY ORANGE MARMALADE SAUCE
From pinterest.ca
BALSAMIC PORK TENDERLOIN CROCK POT RECIPE - EATING ON A DIME
From eatingonadime.com
BALSAMIC GLAZED PORK TENDERLOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK TENDERLOIN WITH ORANGE BALSAMIC GLAZE | CANADIAN …
From canadianliving.com
ORANGE GLAZED PORK TENDERLOIN | LEIGH ANNE WILKES
From yourhomebasedmom.com
10 BEST GLAZED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
ROAST PORK TENDERLOIN WITH ORANGE MAPLE GLAZE & VEGGIES
From irenamacri.com
SLOW COOKER PORK TENDERLOIN & HONEY BALSAMIC GLAZE - THE …
From thereciperebel.com
ORANGE GLAZED PORK TENDERLOIN RECIPES
From recipes.servegame.org
PORK TENDERLOIN W BALSAMIC MARINADE RECIPES
From recipes.servegame.org
10 BEST ORANGE MARMALADE GLAZED PORK TENDERLOIN RECIPES
From yummly.com
PORK TENDERLOIN WITH BALSAMIC RAISIN SAUCE RECIPES
From recipes.servegame.org
CINNAMON AND ORANGE PORK TENDERLOIN WITH BALSAMIC GLAZE RECIPE
From recipegraze.com
PORK LOIN WITH BALSAMIC GLAZE BEST RECIPES
From findrecipes.info
BALSAMIC PORK TENDERLOIN RECIPE | EATINGWELL
From eatingwell.com
PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE - PORK TENDERLOIN …
From worldrecipes.org
PORK TENDERLOIN WITH ORANGE-BALSAMIC GLAZE - ROSE REISMAN
From pinterest.ca
PORK WITH ORANGE JALAPENO GLAZE RECIPES
From recipes.servegame.org
MAPLE BALSAMIC GLAZED PORK TENDERLOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAPLE PORK TENDERLOIN RECIPES OVEN - THERESCIPES.INFO
From therecipes.info
PORK TENDERLOIN WITH BALSAMIC GLAZE BEST RECIPES
From findrecipes.info
PORK TENDERLOIN WITH BLOOD ORANGE-ROSEMARY GLAZE | SUNKIST
From sunkist.com
ROASTED PORK TENDERLOIN WITH BALSAMIC GLAZE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
INSTANT POT PORK TENDERLOIN WITH ORANGE ROSEMARY GLAZE
From abountifulkitchen.com
BALSAMIC GLAZE FOR PORK LOIN - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love