Chile-Orange Glazed Pork Tenderloin

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Chile-Orange Glazed Pork Tenderloin Recipe

Photo: Randy Mayor; Styling: Lindsey Lower

Add fresh green crunch to this meal with a side of quick skillet green beans. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces trimmed green beans, 1 tablespoon lower-sodium soy sauce, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; toss to coat. Sauté 5 minutes or until bright and crisp-tender.

Serves 4 (serving size: 3 ounces pork, 2 teaspoons sauce, and 1 cup potato wedges)


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3 small sweet potatoes, cut into 1-inch wedges (about 1 1/2 pounds)
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (1-pound) pork tenderloin
2 tablespoons all-fruit orange marmalade
2 teaspoons cider vinegar
2 teaspoons adobo sauce from 1 can chipotle chiles in adobo sauce


Hands-on: 10 Minutes
Total: 45 Minutes

1. Position 2 oven racks in middle of oven. Preheat oven to 450°.

2. Combine sweet potatoes, oil, salt, and pepper in a medium bowl; toss to coat. Arrange sweet potatoes on a foil-lined baking sheet coated with cooking spray. Bake at 450° on bottom rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.

3. Place tenderloin on a foil-lined baking sheet coated with cooking spray. Combine marmalade, vinegar, and adobo sauce in a small bowl. Roast tenderloin at 450° on top rack of oven for 20 minutes. Turn broiler to high. Brush pork with half of marmalade mixture. Broil 5 minutes or until a thermometer registers 145°. Remove from oven; let stand 5 minutes.

4. Slice pork crosswise into (1/2-inch-thick) slices. Spoon remaining marmalade mixture over top; serve with sweet potatoes.

Created date

November 2014

Nutritional Information

Calories 305
Fat 4.9 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 26 g
Carbohydrate 38 g
Fiber 5 g
Cholesterol 74 mg
Iron 2 mg
Sodium 301 mg
Calcium 58 mg