Recipe by National Pork Board
"A recipe that's sure to have a long life with your family. Serve with wild rice mix and steamed asparagus."
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2 (3/4 pound)
garlic, peeled and crushed
This was a really delish marinade! The only reason I didn't give it five stars, was because it didn't really live up to its name ~ the marinade wasn't orange-y enough at all. In fact, my husband didn't know it had marmalade or the oj in it until I told him. That aside...the marinade made for a really tasty and tender tenderloin. It was not salty at all (compared to all the other marinades I've made). A hint here, for easier blending of the ingredients: melt the butter, then add the honey and marmalade, stir with the spoon you used for the honey...and it will slide right off the spoon ~ not sticky and no waste =^.^= ~ then add to remaining ingredients.
I also covered it with foil for the first 15 minutes or so, uncovering it during the final 5-10 minutes.
We couldn't taste the orange flavor either.
After reading the other reviews, I made a few changes. I doubled the orange marmalade, and also used olive oil instead of butter. While there still wasn't a strong orange flavour, it was detectable and a very tasty pork meal. A definite make again.
This recipe was first reviewed in '06 - and still needed a picture. I made the marinade as directed - except instead of using 1 cup orange juice (my oranges were yucky when I cut them open to juice them) I use 1/3 cup orange juice concentrate - I also added the zest of one orange. I reserved half of the marinade and used the rest on the pork. I grilled the pork to 145 degrees and let rest. The reserved marinade I put in a sauce pan and reduced to a thick sauce. The meat itself did not have an outstanding flavor but with the orange reduction it was outstanding. **** Note: Since this recipe was published - the internal temp for pork has been reduced to 145 by the USDA.
I agree with the other reviews. This was a really good recipe but the orange flavour needs to be increased. I too left out the butter and used olive oil.
My boyfriend & I enjoyed this dish! I added a little extra orange marmalade as well as some orange zest and it turned out perfect. Will definitely make again.
After reading other reviews, I decided to brush orange marmalade over the loin the last 10 minutes of cooking time. I omitted soy sauce because of gluten intolerance. Still came out great. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Glazed Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 42
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