Orange-Glazed Pork Tenderloin

Name: Orange-Glazed Pork Tenderloin
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoons ground ginger; 79 milliliters orange marmalade; 567 grams pork tenderloin; 5 servings Salt and pepper

Need a gluten free, dairy free, fodmap friendly, and whole 30 main course? Orange-Glazed Pork Tenderloin could be a spectacular recipe to try. This recipe serves 5. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 23g of protein, 4g of fat, and a total of 189 calories. Head to the store and pick up salt and pepper, orange marmalade, pork tenderloin, and a few other things to make it today. To use up the orange marmalade you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes around 32 minutes.

Instructions

Preheat oven to 425F. Line a large baking pan with heavy-duty foil and place a wire rack inside.

Equipment you will use

Baking Pan

Wire Rack

Aluminum Foil

Oven

Sprinkle tenderloin with salt and pepper and roast for 15 minutes.

Ingredients you will need

Salt And Pepper

Combine marmalade and ground ginger.

Ingredients you will need

Ginger Powder

Marmalade

Brush all over tenderloin, and continue to roast until an instant-read thermometer inserted in thickest part reads 155F, about 10 minutes longer.

Equipment you will use

Kitchen Thermometer

Turn oven to broil and place tenderloin under broiler to caramelize marmalade, 1 to 1 1/2 minutes (watch carefully and remove before jam starts to burn).

Ingredients you will need

Marmalade

Jam

Equipment you will use

Oven

Let stand for 5 minutes before slicing and serving.

Equipment

Ingredients

Servings:

1teaspoons

ground ginger 79milliliters

orange marmalade 567grams

pork tenderloin 5servings

Salt and pepper

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. One wine you could try is Bodega DiamAndes Uco Malbec. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.