PORK TENDERLOIN WITH SPICY ORANGE & LIME GLAZE

Pork Tenderloin with Spicy Orange & Lime Glaze image

Provided by Barbara Pace

Categories Pork

Time 1h25m

Number Of Ingredients 14

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32 oz pork tenderloins, trimmed of fat & silverskin
GLAZE
1 jar(s) orange marmalade
4 Tbsp lime juice, fresh squeezed
1 Tbsp shallot, finely chopped
DRY RUB
1 Tbsp chili powder
1/2 tsp five-spice powder
2 tsp sugar
1/2 tsp salt
BRINE
1 qt hot water
1/4 c salt
1/4 c sugar

Steps:

1. Place the 2-16 ounce tenderloins in a zip-lock bag or glass container with cover. Pour cooled brine mixture over meat and place in the refrigerator for at least 2 hours.
2. Place the marmalade, lime juice and shallot in a small sauce pan and boil for 2 minutes. Allow to cool.
3. Mix the chili powder, five-spice powder, sugar and salt in a small bowl.
4. Cover shallow pan with aluminum foil. Insert rack and spray with nonstick spray.
5. Remove meat from brine. Dry thoroughly. Place on rack in pan. Rub the spice mix all over the meat. Spoon half of the cooled glaze over the meat. Return meat, uncovered, to the refrigerator until time to roast.
6. Preheat oven to 450 degrees F
7. Remove meat from refrigerator. Roast until a thermometer inserted in the center of the tenderloin registers 145 degrees F.
8. When meat registers 145 degrees F, remove from oven, cover with foil and allow to rest for at least 20 minutes.
9. Slice meat on the diagonal, drizzle with glaze and serve.