BAKED PORK TENDERLOIN WITH ORANGE MARMALADE
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
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
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 MARMALADE
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
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
PORK TENDERLOIN WITH APPLE AND ORANGE SALAD
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
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
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 MARINATED PORK TENDERLOIN
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
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
MAPLE-ORANGE PORK TENDERLOIN
A marinade with maple syrup, curry and orange peel gives this lean entree a wonderful glaze and tangy citrusy sauce. It's a favorite with Penny Fraser of Calgary, Alberta.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first nine ingredients. Pour 2/3 cup into a separate bowl. Add pork; turn to coat. Cover and refrigerate for 1 hour. Set aside remaining maple mixture until serving., Drain and discard marinade. Place pork in a roasting pan lined with heavy-duty foil. Bake, uncovered, at 375° for 30-40 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with reserved maple mixture.
Nutrition Facts : Calories 219 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
MARMALADE PORK TENDERLOIN
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
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.
ORANGE MUSTARD PORK TENDERLOIN
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
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
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
PORK TENDERLOIN WITH ORANGE
Provided by Pierre Franey
Categories dinner, weekday, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim each tenderloin to remove excess fat. Cut each tenderloin into 4 equal rounds.
- With a mallet or meat pounder, pound each pork round to about 1/4 inch thick. Sprinkle with salt and pepper.
- In a skillet large enough to hold the pieces of pork in one layer, heat the oil over medium high heat. Saute pork for about 2 minutes on each side. Do not overcook. Remove from the pan and keep warm on a platter.
- In the same skillet, add the onions and cook until wilted. Drain the fat and add the port and wine. Bring to a boil. Stir and scrape to dissolve the brown particles that cling to the bottom of the pan. Add the chicken broth and the tomato paste. Stir to blend; reduce by half.
- Add the orange sections and zests, bring to a simmer and swirl in the butter. Add any juices that may have accumulated around the pork slices. Blend well. Pour the sauce over the pork and serve hot.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 933 milligrams, Sugar 10 grams, TransFat 0 grams
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