"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." — Love2cook2
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1 (6 ounce) can
frozen orange juice concentrate, thawed
1 (1 pound)
This pork roast turned out very good. I heavily basted the 2 1/2 lb. pork tenderloin roast and I still had left over. I use Orange-Pineapple Marmalade instead. I will adjust the marmalade glaze ingredients for a 1 1/2 lb. roast but still use a 2 /12 lb. pork roast. I will diffenently try again.
This is a tough one to rate. The marinade has great flavor but the cooking method is way off. This what I would do in the future.... Heat oven to 425. Season the pork tenderloin with kosher salt and pepper. Sear the tenderloin in a hot oven proof skillet - just a couple of minutes per side and then into the oven for about 20 minutes, until the pork is about 145 degrees - remove from oven and place on a platter, tent with foil to rest. Mean while, heat a small amount of oil and add the garlic - cook for a minute or two and then add the remaining sauce / marinade ingredients - simmer on low heat and serve with the pork, rice and a vegetable like snap peas or green beans. See the recommended cooking temps and times for pork. ///Pork Tenderloin
(roast at 425°F.)
½–1½ lbs. 145° 20–27 minutes total time
If the sauce covers the meat, the meat won't brown.
We thought this was terrific. Moist pork!!
I braised it after reading that it doesn't brown.
We could cut the tenderloin w a fork and so moist!!
20 minutes is not long enough - I ended up putting it under the broiler
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin with Orange Marmalade Glaze
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 39
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