This spicy-orange, glazed, pork tenderloin recipe is so easy and quick it will become one of your favorites.
I served it with roasted carrots. Here’s a suggestion: make enough glaze to use on the carrots too.
To make the glaze you mix together the marmalade, lemon juice, red pepper flakes, and cumin in a small saucepan. Melt the ingredients together, but don’t over heat or boil.
Roast the pork tenderloin until the internal temperature reaches 150°F.
As with all meat, it’s important to let the tenderloin rest before you carve it.
Cover it with foil and let it rest for at least 5 minutes.
At the internal temperature of 150° it should be slightly pink, and medium-rare. Also, feel free to substitute any jam or jelly. Raspberry jam or even red pepper jelly would be delicious.
- Pork:
- 1 (1 lb) pork tenderloin, trimmed
- 1 tablespoon olive oil
- ⅛ tsp garlic powder
- salt and black pepper
- Glaze:
- ½ cup orange marmalade
- Juice of ½ medium lemon
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon cumin
- salt and black pepper
- Pork: Pre-heat the oven to 400°F.
- Place the pork in a shallow baking dish.
- Season with garlic powder, salt and black pepper.
- Let pork sit at room temperature for 20 minutes while the oven is pre-heating.
- Glaze: In a small saucepan, mix together the marmalade, lemon juice, red pepper flakes, and cumin.
- Season with salt and black pepper.
- Warm the glaze ingredients, stirring constantly, until all ingredients are melted together.
- Do not over-heat or boil.
- Pork: Coat the tenderloin with olive oil
- Place in pre-heated oven and roast for 20 minutes.
- Remove the pork from the oven and spread evenly with the glaze mixture.
- Return the pork to the oven and roast for another 5 to 10 minutes, or until internal temperature reaches 150°F.
- Rest, covered with foil for 5 minutes
