Honey-Orange Pork Tenderloin

Photo: Brian Woodcock; Styling: Cindy Barr

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.

Yield: Serves 4 (serving size: 3 ounces pork)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 7 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 9.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 24.8g
  • Carbohydrate: 21.9g
  • Fiber: 0.3g
  • Cholesterol: 74mg
  • Iron: 1.4mg
  • Sodium: 609mg
  • Calcium: 25mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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.
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