Pork Tenderloin in Orange Glaze
Pork tenderloin dressed up with simple soy-orange glaze. Serve with wild rice mix and steamed asparagus.
2 whole pork tenderloins (about 1 1/2 pounds total)
1 cup orange juice
1/2 cup white wine
1/4 cup soy sauce
1 clove garlic, peeled and crushed
1 tablespoon butter
2 tablespoons orange marmalade
2 tablespoons honey
- Blend together orange juice, wine, soy sauce and garlic. Marinate tenderloin, covered in refrigerator, for 8 to 24 hours.
- Remove pork from marinade, and add butter, marmalade and honey to marinade. Bring marinade mixture to boil, stirring constantly until slightly thickened, making basting glaze.
- Roast tenderloins in covered grill, over indirect heat, about 20 minutes, or until internal temperature reaches 155 to 160°F (approximately 65°C to 70°C), basting often with glaze.*
- Slice to serve.
Makes 6 servings.
*Tenderloin can be roasted in a shallow pan in a 375°F (190°C) oven for 25 to 30 minutes.
Nutritional Information Per Serving (1/6 of recipe): Calories 223 calories Protein 25 grams Fat 6 grams Sodium 750 milligrams Cholesterol 77 milligrams.
Recipe and photograph provided courtesy of National Pork Board.