Best Pork Essentials Orange Marmalade Tenderloin Recipes

PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Combine the mustard, garlic, rosemary, and black pepper in a small bowl; stir well, and set aside.
• Slice the tenderloins lengthwise to, but not through the center, leaving one long side connected. Spread the mustard mixture evenly into the opening of each tenderloin. Fold the top sides over the mustard mixture, and tie securely with string at 2 inch intervals.
• Place the tenderloins, seam side down, on a lightly greased rack in a roasting pan. Brush each with 1 tbsp marmalade. Add water to the pan. Bake uncovered, at 400 degrees for 35 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 160 degrees. (medium).
• Combine the remaining 2 tbsp marmalade and chicken broth in a small saucepan. Bring to a boil; reduce heat and simmer; uncovered for 2 to 3 minutes or until thickened.
• To serve, slice the tenderloins, and arrange on a serving platter. Spoon the marmalade mixture over the slices.

BAKED PORK TENDERLOIN WITH ORANGE MARMALADE

Steps:

• Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray and set aside.
• In a small bowl whisk together all the spices.
• On a flat surface cut a piece of parchment paper larger than the pork. Sprinkle spices on the parchment paper.
• Brush pork with marmalade ensuring all sides are coated, then roll tenderloin in spice mix.
• Place on prepared baking sheet and cook for approximately 25 minutes or until a meat thermometer inserted in the pork reaches 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing.
• Serve extra warmed marmalade on the side if desired.

ORANGE MUSTARD PORK TENDERLOIN

Steps:

• Prepare a 13 x 9 inch baking dish with nonstick cooking spray.
• Season the tenderloins with salt.
• Place the tenderloins in the prepared dish.
• In a small bowl, add the marmalade and mustard; stir to combine.
• Brush mixture over the tenderloins.
• Bake in 350 degree oven for 35-40 minutes or until no longer pink; baste occasionally with pan juices.
• Slice and serve.

ORANGE MARINATED PORK TENDERLOIN

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

PORK ESSENTIALS: ORANGE MARMALADE TENDERLOIN

Steps:

• 1. PREP/PREPARE
• 2. Ponzu sauce is a light version of tamari sauce with lemony notes.
• 3. Gather your Ingredients (mise en place).
• 4. Place the oil and butter in a sauté pan over medium heat.
• 5. Salt and pepper both sides of the pork tenderloins.
• 6. Add the tenderloins to the pan. Cook until browned, about 4 - 5 minutes per side.
• 7. Remove from the pan, and reserve.
• 8. Add the shallots to the pan, and cook until softened, about 3 - 4 minutes.
• 9. Add the ponzu sauce, orange marmalade, and garlic, and then stir to mix.
• 10. Add the pork tenderloins, and cook over low heat, until the sauce begins to thicken, about 3 - 5 minutes.
• 11. PLATE/PRESENT
• 12. Slice, add to a plate, and drizzle with that yummy sauce. Enjoy.
• 13. Keep the faith, and keep cooking.

MARMALADE-GLAZED PORK TENDERLOIN

Steps:

• Heat marmalade in small saucepan until melted. Remove from heat and stir marmalade with rosemary, mustard and garlic. Trim any excess gristle or fat from tenderloins and marinate tenderloin in marmalade mixture.
• Let stand for 30 minutes or up to 2 days, covered in refrigerator.
• Preheat oven to 400°F Sprinkle tenderloins evenly with salt and pepper and place on a rimmed baking sheet, turning the thin part of the tail up; under the thicker part of the loin.
• Place tenderloins in preheated oven and cook, basting liberally at least twice with pan drippings, for about 25 minutes, or until an instant read thermometer inserted into the meat registers 165°F
• Let rest for 5 minutes before slicing into medallions.

ORANGE AND GINGER GRILLED PORK TENDERLOIN

Steps:

• To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
• Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
• To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
• Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
• Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

MARMALADE PORK TENDERLOIN

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.