Friday, February 1, 2013

Recently, I decided I was tired of cooking Chicken dishes so Jay and I thumbed through our Cooking Light magazines and came across this tasty sounding recipe, Honey-Orange Pork Tenderloin. I already had a good bit of the ingredients that it called for which made it an affordable meal. Although the recipe called for Brussels sprouts as the side, I thought this recipe sounded like it would pair well with cooked (white or brown) rice and Asparagus.


Ingredients:
 
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons lower-sodium soy sauce
1 1/2 tablespoons minced fresh garlic
1 1/2 teaspoons honey
2 tablespoons canola oil
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
 
Preparation:
 
1. Preheat oven to 350°.
2. Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture.
3. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper.
4.  Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture.
5. Bake an additional 10 minutes or until a thermometer registers 150°.
6. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture.
7. Let stand 10 minutes; slice.
 
 
Happy February 1st! Have a wonderful weekend and I will see you again on Monday!
 
 
Lots of Love,  Natalie

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