Confession: The meal pictured is not Pork Tenderloin with Orange Glaze. The picture is lost so either I need to find it or make the dinner again and re-photograph it (when I have I kitchen again). However, I shared this Pork with Berry glaze on the Baking 4 six Facebook page so this post now has 2 recipes.
Totally full from a yummy fall-ish dinner ~ compliments of Trader Joes. Pork Tenderloin browned w/coconut oil, then basted with a Berry Spread & cooked in the oven @ 350 for 20 minutes (to 140-150 degrees), orzo w/broccoli cooked on the stove (added frozen broccoli the last 5 minutes) and homemade applesauce w/a hint of cinnamon. The dinner received 6 thumbs up, was easy to make, and took 30 (mostly inactive) minutes. Almost like Sunday dinner, but on a weeknight.
September 5, 2012
My family is definitely not as critical about homemade treats as I am… however, when it comes to dinner entrées, my four children are not easy to please. Ranging in age from 8-14 their taste buds are at various stages of development, their likes/dis-likes are different and they can be downright moody by dinner time. My younger children are happy with the same ‘ol, same ‘ol typical kiddie foods (i.e., spaghetti, pizza, tacos) however, my pre-teen and teen both desire new & different, but not “weird” entrées… um, yeah, like I know exactly what that means? So, I’ve been on yet another quest to find variations on everyday classics. The challenge has been to find something different enough so that it doesn’t seem like we’re eating the same thing week after week (chicken, pork, beef, pasta), and yet, similar enough so that my youngsters recognize the meal.
As adults, my husband and I enjoy taking the time to savor the flavor of the food. Not only does the fruit component complement the pork element of this main dish, but the spices & texture of the glaze add to the savory enjoyment as well. Plus, the tenderloin tastes like a more grown-up, almost gourmet, version of a pork chop.
This main dish is the best of both worlds because it appealing to children as well, by combining the familiarity of the orange flavor with the tenderness of the tenderloin, making it easy for the younger ones to chew. (side note: We had leftovers and the glaze re-heats well.)
Original post date – May 28, 2012.
Orange Glazed Pork Tenderloin (approx. 6-8 servings)
- 2 pork tenderloins, about 3/4 to 1 pound each
- salt and pepper
- 1 Tbl olive oil
- 1/4 c diced onion
- 2 cloves garlic, minced
- 1/2 tsp dried leaf thyme
- 1/3 c orange juice concentrate
- 1/3 brown sugar (I used organic)
- 1 Tbl cider vinegar, or white vinegar
- 1/4 tsp salt
- dash pepper
Heat oven to 375°. Place the tenderloins in a roasting pan and sprinkle with salt and pepper. Roast until the temperature registers about 160°F on a meat thermometer, approximately 40-50 minutes.
While the pork is roasting, heat the olive oil in a saucepan over medium-low heat. Sauté the diced onion and garlic until tender. Add the remaining glaze ingredients, increase heat and gently stir until the glaze begins to boil. Reduce heat to medium low and simmer for 7 minutes. Set aside.
Spoon about half of the glaze over the pork tenderloins; roast for about 5 minutes longer, the pork should register about 165°F. Remove the pork form the oven and allow to rest for 5 minutes before slicing.
Drizzle sliced pork tenderloin with remaining orange sauce.
- Plate – World Market
- Placemat – Dollar Tree