Pork Tenderloin with Orange Marmalade Glaze Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 25, 2013
Great recipe...However, the roast needed more time in the oven....next time I will brown the roast first. Change 30 min covered to 40-45 min then uncovered for 10 more. To a temp 155
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Reviewed: Jan. 23, 2013
20 minutes is not long enough - I ended up putting it under the broiler
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Cooking Level: Intermediate

Home Town: Carrollton, Illinois, USA
Living In: Watseka, Illinois, USA

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Reviewed: Sep. 12, 2012
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!! Terrific
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Photo by Baking Nana
Reviewed: Jun. 4, 2012
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
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Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Mar. 21, 2012
If the sauce covers the meat, the meat won't brown.
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Reviewed: Feb. 16, 2012
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.
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Photo by Pamela Burchard

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