Orange-Glazed Pork (with carrot puree)
Active Time: 20 minutes | Total Time: 55 minutes | Serves Serves 4
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, chopped
- 3 tablespoons orange marmalade
- 1 cup (1/2 c. + 1/2 c.) water
- 1/2 cup carrot puree
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons apple cider or white vinegar
- 1/2 teaspoon cinnamon
- 1/4 to 1/2 teaspoon crushed red pepper or cayenne pepper
- 1 1/2 to 2 pounds pork tenderloin (1 large or 2 small)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon extra virgin olive oil
Heat the oven (with the oven rack in middle) to 400°F.
Peel then grate the ginger. Chop the garlic. Add both to a medium saucepan. Then add the marmalade, 1/2 cup of the water, the puree, soy sauce, vinegar, cinnamon, and red pepper or cayenne. Place on the stove over medium-high heat and bring to a boil. Lower the heat to medium-low and simmer until the sauce thickens, 5 to 10 minutes.
Meanwhile, season the pork loin with salt and pepper (about 12 turns on pepper mill). Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (1 to 2 minutes). Add the pork and cook until browned on all sides, about 10 minutes.
Off the heat, add the glaze to the skillet. Turn the pork once to coat in the glaze. Slide the skillet into the oven and roast until the glaze starts to brown around the inner edges of the skillet, about 15 minutes. Remove the skillet, add the remaining 1/2 cup water, and continue to roast 15 minutes more, until the pork is cooked through and the water has evaporated.
Remove the pork to a cutting board and stir the glaze until smooth. Slice the pork and serve with the glaze.
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