Orange Glazed Pork Tenderloin Recipes

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Steps:

• Heat oven to 400° F. Sprinkle pork with seasoned salt and pepper. On rack in shallow pan, place pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Bake uncovered 18 minutes.
• Meanwhile, in small bowl, mix orange marmalade and pepper flakes. Reserve half the marmalade mixture. Brush or spoon remaining marmalade mixture over pork.
• Bake uncovered 15 to 20 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160° F.
• Cut pork into 1/2-inch slices. Serve with reserved marmalade mixture.

Steps:

• In a small saucepan, all the orange juice, marmalade, maple syrup, red wine vinegar, and garlic. Whisk together over hight heat. Boil for 5-8 minutes, whisking occasionally until sauce is slightly thickened. Divide glaze in half. Keep half of the glaze warm in the saucepan.
• Season the tenderloins with salt and pepper. Over high heat, in an ovenproof skillet, heat the extra-virgin olive oil and sear all sides of the tenderloins. Transfer skillet into a preheated 375°F oven After 10 minutes, brush the tenderloins with half of the glaze. Continue to cook until the internal temperature of the pork reaches 160°F Remove the pork from the skillet and tent with foil to rest for at least 5 minutes before slicing. Slice into 1/2 inch medallions and arrange on serve platter, Drizzle with remaining glaze.

Steps:

• Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
• Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
• Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
• Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.

Steps:

• Preheat oven to 425°F Line a baking pan with parchment paper.
• In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned. Place in the prepared baking pan.
• To make the glaze, combine the 8 ingredients listed for the glaze until smooth. Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.
• Reheat the remaining glaze. Slice the tenderloin and serve with the glaze. Garnish with chopped parsley and diced apricots.

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Steps:

• Heat oil in a heavy nonstick skillet. Brown pork on both sides; sprinkle with pepper and garlic powder. Continue cooking pork while combing Worcestershire sauce and orange juice concentrate. Pour sauce over meat; add green onions and cook over low heat until sauce is thick and glazed. Serve with fresh orange slices if desired.