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Pork Tenderloin with Orange-Balsamic Glaze |
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Pork tenderloins are usually sold in packages of two, each package averaging 1 1/2 pounds. If you buy them from your butcher the tenderloins may be larger and you'll have to increase the cooking time. Today's improved agricultural methods mean that pork can safely be eaten medium or medium-rare. - 1 1/2 lb pork tenderloin (2 small loins)
- 1/4 cup orange juice concentrate
- 1/4 cup apricot jam
- 3 Tbsp chopped fresh parsley or cilantro
- 1/4 cup diced dried apricots
| - pinch salt and freshly ground black pepper
- 1 tsp minced garlic
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 2 tsp grated orange zest
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- Preheat the oven to 425°F. Line a 13-by 9-inch baking dish with parchment paper.
- Lightly spray a non-stick grill pan or skillet with cooking oil and place over high heat.
- Sear the tenderloins for about 2 minutes per side, or just until browned. Place in the prepared baking pan.
- To make the glaze, combine the juice concentrate, jam, vinegar, oil, orange zest, garlic, salt and pepper until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145°F for medium.
- Reheat the remaining glaze. Slice the tenderloin and serve with the glaze overtop. Garnish with chopped parsley and diced apricots.
| Nutritional Analysis
per Serving | Calories | 206 | | Protein | 24 g | | Fat | 5.5 g | | Saturated Fat | 1.6 g | | Carbohydrates | 14 g | | Cholesterol | 4 mg | | Sodium | 80 mg | | Fiber | 0. g |
Prep Time: 5 minutes
Cook Time: 25 minutes
Make Ahead: Prepare glaze up to 2 days in advance, cover and refrigerate. Dish can be cooked the day before and reheated in a 300ºF oven just until warm, being careful not to overcook. Add garnish just before serving. Serves 6 |
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Fri 19 Feb 2010 02:03:21 EST
shallah says: