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Lunch / Dinner

Rosemary & Orange-Glazed Pork Tenderloin

This hearty, quick-and-easy dish highlights a combination of sweet, sour, and savory flavors, without being heavy. Fresh rosemary and orange juice turn this tender cut of pork into a grilled masterpiece. Cheese polenta makes it a dining experience. See our video for instructions on how to trim a pork loin roast.

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Ingredients

FOR THE RELISH, HEAT:

FOR THE TENDERLOIN, MELT:

Years ago, we were instructed to cook pork tenderloin to 170–180° for safety reasons. But now, with more regulations controlling hog farming, it’s fine to cook pork to about 145°. While still a little pink, the pork is safe to eat and is very tender and juicy

Instructions

Preheat oven to 450°. Line a baking sheet with foil.

For the relish, heat vinegar in a small saucepan until boiling. Pour vinegar over cherries in a bowl; let stand 5 minutes. Stir in apple, shallots, sage, sugar, and olive oil.

For the tenderloin, melt marmalade in a bowl in the microwave. Add orange juice concentrate; stir to combine. Stir in rosemary and pepper flakes.

Heat vegetable oil in a large skillet over medium-high. Place pork in skillet and brown on all sides, about 5 minutes. Remove pork from skillet and place on prepared baking sheet. Baste pork with marmalade mixture.

Roast pork 5 minutes; baste again with marmalade mixture. Roast until an instant-read thermometer inserted into the thickest part of pork registers 150°, 5 minutes. Transfer pork to a plate and tent with foil; let meat rest 5 minutes. Serve pork with relish.

Pour heated vinegar over the dried cherries to soften and plump them, and to enhance their tartness.

Pour heated vinegar over the dried cherries to soften and plump them, and to enhance their tartness.

For easy cleanup, transfer the pork to a foil-lined baking sheet before basting it with the glaze.

For easy cleanup, transfer the pork to a foil-lined baking sheet before basting it with the glaze.

Nutritional Facts

Tags: Easy, Quick, Lunch, Dinner, Healthy, Pork Tenderloin

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