Wednesday, December 5, 2012

Honey-Orange Pork Tenderloin and WIAW

This week has been crazy! Super busy with lots and lots of work meetings and travel.  If this post doesn't make sense that is why.  I am trying to think about the coming weekend and just need to make it for 3 more days.

My busy days warranted a sweet breakfast.  A waffles topped with Vermont Peanut Butter  and bananas.  A big cup of mocha coffee (1/2 coffee, 1/2 chocolate soy milk).  If you ever need to start your day off right mocha coffee is the way to go.

Lunch was prepackaged leftovers from this tater tot casserole, a slice of baked brie, and some carrots.

Dinner was what I looked forward to all day.  It was amazing.  Cooking Light's newest edition has had some major wins for dinner recipes.

With the help of Mr. J, we created this fantastic dinner in little time with little dish mess.

This recipe was one of those that sounded good right from the beginning and then became amazing after realizing I had all of the ingredients on hand.  I hate when there is a recipe I want to make that requires special ingredients.

You sear the pork, pour over 1/2 the marinade and then place the whole thing in the oven.

Brussels sprouts also went into the oven.  Halfway through cooking time, you flip the pork pour on the remaining marinade and then cook some more.  As the meat was resting, I tossed the Brussels sprouts in the pork roasting pan to get the flavoring of the marinade. For a kick I added some additional hot pepper flakes.

This is a dinner definitely fancy enough to impress those holiday guests sure to be paying a visit soon.

Honey-Orange Pork Tenderloin

by Emily Morris
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: saute entree pork American

Ingredients (serves 4)
  • 1/3 cup orange marmalade
  • 3 tablespoons cider vinegar
  • 3 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons minced fresh garlic
  • 1 1/2 teaspoons honey
  • 2 tablespoons canola oil
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preheat oven to 350°.

Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat.

Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture.

Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture.

Bake an additional 10 minutes or until a thermometer registers 150°. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture. Let stand 10 minutes; slice.
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  1. Great dinner recipe. Thank you so much for sharing! Have a Happy Wednesday.

  2. I can see why you were looking forward to dinner! This looks AMAZING. Thank you for sharing! It is so good to visit your blog again. I've been quite sick the past month...and with moving on the near horizon, my blog-reading has gone to the wayside. But I am very glad to be back! I hope you have a beautiful week!

  3. Thanks for sharing the pork recipe - it sounds awesome! :)

  4. If only our tater-tot casserole in school looked as good as yours, I might have actually considered eating lunch. Haha. The first time we had it, no one knew what it was. We thought that they had just thrown together all of the leftovers from previous meals. No one guessed that it was actually a "recipe." The most disturbing part was the squares of tiny grey meat that no one could identify, and a gravy that had such a strange consistency. :P

  5. The pork recipe sounds fantastic! Thanks for sharing, E!


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