Herb-Orange Pork Tenderloin

Name: Herb-Orange Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon dried rubbed sage; 1 teaspoon dried thyme; 0 teaspoons garlic powder; 1 teaspoon ground cinnamon; 2 teaspoons ground cumin; 59 milliliters orange marmalade; 907 grams pork tenderloins; 0 teaspoons salt

Herb-Orange Pork Tenderloin might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 164 calories, 24g of protein, and 4g of fat per serving. This recipe serves 8. Not A mixture of ground cinnamon, pork tenderloins, ground cumin, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Combine the first 6 ingredients in a shallow dish. Trim the fat from pork.

Ingredients you will need

Pork

Brush pork with orange marmalade, and roll each tenderloin in spice mixture.

Ingredients you will need

Orange Marmalade

Pork

Roll

Place the pork on a broiler pan coated with cooking spray. Insert a meat thermometer into the thickest part of pork.

Ingredients you will need

Cooking Spray

Meat

Pork

Equipment you will use

Kitchen Thermometer

Broiler Pan

Bake pork at 450 for 25 minutes or until the thermometer registers 160 (slightly pink). Cover pork and let stand 10 minutes before slicing.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Equipment

Oven

Kitchen Thermometer

Broiler Pan

Ingredients

Servings:

1teaspoon

dried rubbed sage 1teaspoon

dried thyme 0teaspoons

garlic powder 1teaspoon

ground cinnamon 2teaspoons

ground cumin 59milliliters

orange marmalade 907grams

pork tenderloins 0teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Belasco de Baquedano Swinto Old Vine Malbec. Reviewers quite like it with a 5 out of 5 star rating and a price of about 39 dollars per bottle.