Roast Pork with Citrus Molasses Au Jus Recipe
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Roast Pork with Citrus Molasses Au Jus

By: Campbell's Kitchen  
"Rosemary-scented roasted pork tenderloin is sauced with an orange-and-molasses glaze."

Rating: This weblink has been rated 3 times with an average star rating of 3.3 Read Reviews (3)

Rate/Review | 77 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound whole pork tenderloin
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon dried rosemary leaves, crushed or dried thyme leaves
  • ground black pepper (optional)
  • 1 tablespoon cornstarch
  • 1 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
  • 2 tablespoons orange juice
  • 2 tablespoons molasses
  • 1 tablespoon packed brown sugar
  • 1/4 cup chopped shallot or onion
  • 2 medium oranges, peeled and cut into sections

Directions

  1. Preheat oven to 425 degrees F. Brush pork with 1 teaspoon oil. Sprinkle with rosemary and black pepper, if desired. Place in roasting pan.
  2. Roast for 20 minutes or until temperature reads 155 degrees F on meat thermometer. Remove pork from pan and let stand 10 minutes.
  3. Mix cornstarch, broth, orange juice, molasses and brown sugar until smooth. Set aside.
  4. Heat remaining oil in medium saucepan over medium heat. Add shallots and cook until tender. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Stir in oranges and heat through. Serve with pork.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2008 by Sue Stillwell 
I thought this recipe was fantastic & just submitted a photo for review =) I used Clementine... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by Jessica A. 
I will not make this again. Not that it wasn't good, but the sauce was neither sweet nor... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2009 by Carla 
I liked that this recipe was fairly easy, though the chicken took much longer than the recipe... MORE

 
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