Wednesday, June 13, 2012

Orange-Glazed Pork Tenderloin

Orange-Glazed Pork Tenderloin

Adapted from this Busch's Recipe - a local grocery story in Ann Arbor, Michigan. This came out so juicy and delicious. It will definitely be on on rotation for dinners from here on out.

2 Pork tenderloins, about 1 to 1 1/2 lbs. each, trimmed
1/2 cup Orange marmalade
1 tbsp + 1 tsp Ground cumin
1 tsp Dried thyme leaves
1 tsp Ground thyme
1 tsp Dried Rosemary
2 tsp Ground cinnamon
3 tsp Garlic, minced
2 tsp Kosher salt
1/2 tsp Ground pepper
Cooking spray

1. Preheat oven to 425 degrees.
2. In a bowl, thoroughly mix orange marmalade, cumin, thyme (leaves and ground), rosemary, cinnamon, garlic, kosher salt and pepper.
3. Coat the bottom of a roasting pan with cooking spray & place the pork on the pan. Spread marmalade mixture on the tenderloins. Roast 23-26 minutes or until a thermometer registers 155-160 degrees (slightly pink). Cover with foil and let stand 10 minutes before slicing.

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