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Honey-Orange Pork Tenderloin

Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on time 7 mins
Total time 40 mins
Yield Serves 4 (serving size: 3 ounces pork)
For a simple side, steam 1 pound halved Brussels sprouts for 4 minutes; pat dry. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil and sprouts; sauté 6 minutes.

Ingredients

  • 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

Nutrition Information

  • calories 275
  • fat 9.5 g
  • satfat 1.3 g
  • monofat 5.3 g
  • polyfat 2.4 g
  • protein 24.8 g
  • carbohydrate 21.9 g
  • fiber 0.3 g
  • cholesterol 74 mg
  • iron 1.4 mg
  • sodium 609 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.